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Dilly Yeast Muffins Recipe

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. YIELD:17 servings


  • 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.

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.

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