Breakfast

Savory-sweet, cheddar-wheat, buttermilk mini muffins is for Breakfast, Snack.

Savory-sweet, cheddar-wheat, buttermilk mini muffins takes 20 minutes to prepare.

Savory-sweet, cheddar-wheat, buttermilk mini muffins takes 16 minutes to cook.

Savory-sweet, cheddar-wheat, buttermilk mini muffins makes 24 servings.

The ingredients for Savory-sweet, cheddar-wheat, buttermilk mini muffins are:

Lowfat Buttermilk, 1 cup
All-Purpose White Flour, .5 cup
Whole Wheat All Purpose Flour 1.5 cup
Butter, unsalted, (softened) .25 cup
Brown sugar light, 24 tsp
Salt, .25 tsp
Baking Soda, 1 tsp
Egg, fresh, whole, raw, 2 large
Basil, 1 tbsp
Crushed red pepper, .5 tsp
Shredded sharp Cheddar Cheese, .5 cup

Here is how you make Savory-sweet, cheddar-wheat, buttermilk mini muffins:

Preheat to 500Lightly spray mini muffin tins with cups enough to make 24 muffins, be sure to also spray the space between cups as the muffins are intended to spread out a little bit.Mix dry ingredients, and blend butter in with them.Mix wet ingredients well until light.Combine wet and dry ingredients and mix for 20 seconds, no longer.Carefully distribute batter into mini-muffin tins (Do not avoid going over the 2/3 mark, these muffins are intended to blossom out a bit to create "mushroom" heads.Put the filled muffin tins into the oven and immediately turn the heat down to 400. Bake for about 16 minutes, until a toothpick comes out clean.Cool on a wire rackServing Size: Makes 24 mini muffins (1-muffin serving)Number of Servings: 24Recipe submitted by SparkPeople user FLIPPANTMONIKER.

The nutritional information for Savory-sweet, cheddar-wheat, buttermilk mini muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 97.4

• Total Fat: 3.3 g
• Cholesterol: 23.8 mg
• Sodium: 108.5 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.1 g
• Protein: 2.8 g