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Cheddar Dill Muffins

 Cheddar Dill Muffins
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
12 ServingsPrep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 3-1/2 cups King Arthur Unbleached 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.