Cheddar Dill Muffins

Name: Cheddar Dill Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: about 9 jumbo muffins or 12 standard-size muffins.
Ingredients: 3-1/2 cups all-purpose flour; 3 tablespoons sugar; 2 tablespoons baking powder; 2 teaspoons dill weed; 1 teaspoon salt; 1 cup shredded cheddar cheese; 1-3/4 cups whole milk; 2 large Nellie’s Free Range Eggs, lightly beaten; 1/4 cup butter, melted

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

Ingredients

3-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1 cup shredded cheddar cheese
1-3/4 cups whole milk
2 large Nellie’s Free Range 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.