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Dilly Yeast Muffins

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.
  • Total Time
    Prep: 10 min. + rising Bake: 20 min.
  • Makes
    17 muffins


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup 2% cottage cheese
  • 1 large egg, room temperature, lightly beaten
  • 1 tablespoon butter, 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


  • In a large bowl, dissolve yeast in warm water. Heat the cottage cheese to 110° to 115° add to yeast mixture. Add the egg, butter, onion, dill, sugar, salt, baking soda and 1 cup flour. Beat until smooth. 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.
Nutrition Facts
1 each: 88 calories, 1g fat (1g saturated fat), 15mg cholesterol, 222mg sodium, 14g carbohydrate, 1g fiber), 4g protein.

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