Prep 10 mins
Cook 20 mins
Cheddar cheese and sweet cranberries complement each other in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. All-purpose flour can be substituted for the whole wheat pastry flour if desired. If making regular size muffins, the recipe makes one dozen. Allow longer baking time for larger muffins.
- 1⁄4 cup canola oil
- 1⁄2 cup chopped scallion
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried sage
- 1 cup all-purpose white flour
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 pinch cayenne
- 1⁄2 cup dried cranberries
- 1 cup grated sharp cheddar cheese
- 1 egg
- 1 cup low-fat milk
- Preheat oven to 400°F.
- In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
- Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
- In a large mixing bowl, beat egg lightly. Whisk in the milk.
- Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
- Fold the dry ingredients into the egg and milk, mixing until just combined.
- Scoop batter into lightly greased mini-muffin tins.
- Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
These are delicious! My house smells really good ~ :) I made these with 1 1/2 cups all purpose flour and 1/2 cup whole wheat flour (not pastry); and I added 1/2 cup pecan pieces, toasted and chopped, and 1 tablespoon sugar. Baked 24 mini muffins at 375F (dark pans) for 15 minutes ~ and 6 regular sized muffins for 20 minutes. Made for Thyme, Herb/Spice Tag, January 2010.