Savory Cheese Cranberry And Herb Mini Muffins Recipes

HERBS AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400F.
• In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly.
• Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated.
• Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix.
• Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don't have to line with paper liners, you can just spray the muffin tin with cooking oil directly.
• Evenly divide the batter between 16 cups.
• Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen them from the pan.

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Steps:

• 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.

CREAM CHEESE CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.

MINIATURE CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease 45 mini muffin tins or line with mini paper liners.
• For the topping; mix all ingredients together until blended; set aside.
• Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
• Add in the cranberries and process until just mixed.
• Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
• Bake for about 12-15 minutes for mini muffins.
• Bake 20 minutes for regular-size muffins.

CREAM CHEESE CRANBERRY MUFFINS

Steps:

• In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
• Fold in cranberries and pecans.
• (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
• Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
• Cool for 5 minutes before moving to wire racks.

SAVORY HERB MUFFINS

Steps:

• Preheat oven to 350°F.
• Spray 12 standard-size muffin cup pan with cooking spray.
• Add dry ingredients to large bowl and stir to blend well.
• Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
• Add herbs and lemon peel.
• Stir buttermilk mixture into flour mixture, do not over mix.
• Drop batter into prepared muffin pan.
• Brush tops lightly with melted butter.
• Bake muffins 15 minutes, brush tops again with butter.
• Continue baking until golden on top about 12 minutes longer.
• Turn muffins out onto cake rack.
• Serve warm with cream cheese.