Cheese & Herb Cupcakes

Ingredients

1.2 cups whole wheat flour

2.1 tbsp. sugar

3.2 tbsp. dried herbs

4.2 tsp. baking powder

5.1/2 tsp. salt

6.3/4 cup milk

7.1/4 cup unsalted butter (cold)

8.1 egg

9.1/2 cup shredded cheddar

10.1 container cream cheese

11.1 teaspoon dried parsley

12.1 green onion

Instructions

1.Preheat oven to 350 degrees F.  Line a mini muffin pan with liners.  Mix flour, sugar, dried herbs, baking powder and salt in a bowl.

2.With a pastry blender (or using your hands), cut in 1/4 cup butter until mixture resembles coarse crumbs.

3.Stir in the cheddar cheese. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten.

4.Drop a tablespoon of the dough into the prepared mini muffin pan.

5.Bake 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minute.

6.Let the cream cheese settle at room temperature.  In a bowl, mix the cheese and parsley until the consistency is smooth.  Put the cheese in a ziplock bag and snip the corner with a scissors.

7.Pipe the cream cheese onto the fully cooled cupcake and top with a slice of green onion.