Cheddar Dill Muffins Recipe

Cheddar Dill Muffins Recipe photo by Taste of Home

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Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas

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Cheddar Dill Muffins Recipe

Prep: 10 min. Bake: 25 min. + cooling

Yield: 12 Servings

10 25 35

Ingredients

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

Directions

In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Yield: about 9 jumbo muffins or 12 standard-size muffins.

Nutritional Facts 1 serving (1 each) equals 246 calories, 9 g fat (5 g saturated fat), 60 mg cholesterol, 521 mg sodium, 33 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Cheddar Dill Muffins in Country Woman May/June 1995, p33