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Dill and Cheddar Muffins

Total Time

Prep: 10 min. Bake: 25 min.

Makes

about 9 jumbo muffins or 1 dozen standard-size muffins

"Unlike many other baked goods, these muffins are surprisingly savory," says Bernadette Colvin of Houston, Texas. "I serve them with stew, soup and other entrees."

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 2 teaspoons dill weed
  • 1 teaspoon salt
  • 1-3/4 cups whole milk
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted

Directions

  1. In a large bowl, combine the first six ingredients. Combine the milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 400° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 246 calories, 9g fat (5g saturated fat), 60mg cholesterol, 521mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 8g protein.

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