Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil

  2. 1/2 cup chopped scallion

  3. 1/4 teaspoon dried thyme

  4. 1/4 teaspoon dried oregano

  5. 1/4 teaspoon dried sage

  6. 1 cup all-purpose white flour

  7. 1 cup whole wheat pastry flour

  8. 1 tablespoon baking powder

  9. 1 teaspoon salt

  10. 1 pinch cayenne

  11. 1/2 cup dried cranberries

  12. 1 cup grated sharp cheddar cheese

  13. 1 egg

  14. 1 cup low-fat milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. 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.

  3. Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.

  4. In a large mixing bowl, beat egg lightly. Whisk in the milk.

  5. Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.

  6. Fold the dry ingredients into the egg and milk, mixing until just combined.

  7. Scoop batter into lightly greased mini-muffin tins.

  8. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

  9. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.


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