Publisher Photo
Publisher Photo
Diane Armstrong snips fresh dill from her herb garden in Elm Grove, Wisconsin to add savory flavor to her light and golden no-knead muffins.
MAKES:
17 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.
MAKES:
17 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup small-curd 2% cottage cheese
  • 1 egg, beaten
  • 1 tablespoon butter or stick margarine, softened
  • 2 tablespoons finely chopped onion
  • 4 teaspoons snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/4 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm water. heat the cottage cheese to 110° -115° add to yeast mixture. Add egg, butter, onion, dill, sugar, salt and baking soda; beat well. Beat in 1 cup flour. Stir in remaining flour (do not knead). Cover and let rise in a warm place until doubled, about 30 minutes.
Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes. Bake at 350° for 20-22 minutes or until golden brown. Serve warm. Yield: 17 muffins.
Originally published as Dilly Yeast Muffins in Light & Tasty June/July 2001, p45

Nutritional Facts

1 each: 88 calories, 1g fat (1g saturated fat), 15mg cholesterol, 222mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup small-curd 2% cottage cheese
  • 1 egg, beaten
  • 1 tablespoon butter or stick margarine, softened
  • 2 tablespoons finely chopped onion
  • 4 teaspoons snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/4 cups all-purpose flour
  1. In a mixing bowl, dissolve yeast in warm water. heat the cottage cheese to 110° -115° add to yeast mixture. Add egg, butter, onion, dill, sugar, salt and baking soda; beat well. Beat in 1 cup flour. Stir in remaining flour (do not knead). Cover and let rise in a warm place until doubled, about 30 minutes.
  2. Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes. Bake at 350° for 20-22 minutes or until golden brown. Serve warm. Yield: 17 muffins.
Originally published as Dilly Yeast Muffins in Light & Tasty June/July 2001, p45

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