Chive and dill muffins

If you have roughly 45 minutes to spend in the kitchen, Chive and dill muffins might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 10 and costs 39 cents per serving. One portion of this dish contains around 5g of protein, 7g of fat, and a total of 180 calories. This recipe is liked by 18 foodies and cooks. It works well as a morn meal. A mixture of all purpose flour, baking soda, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Users who liked this recipe also liked Dill & Chive Peas, Steeped Salmon With Chive and Dill Sauce, and Dill and Chive Cream Cheese Spread.

Servings: 10

 

Ingredients:

1 cup all purpose flour

1 cup yellow cornmeal

1 Tbs sugar

2 tsp baking powder

1 tsp salt

½ tsp baking soda

½ tsp cayenne pepper

¼ cup fresh chives and dill, chopped

1 ½ cups plain yogurt

2 large eggs

3 Tbs butter, melted

Equipment:

whisk

bowl

muffin liners

toothpicks

Cooking instruction summary:

Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill. Whisk yogurt, eggs, and melted butter in another medium bowl. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup. Bake at 220C for 20 minutes or until muffins are puffed and golden (trick with a toothpick). Let muffins cool in muffin cups, then remove from the cups and serve warm.

 

Step by step:


1. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.

2. Whisk yogurt, eggs, and melted butter in another medium bowl.

3. Add yogurt mixture to dry ingredients and stir just until blended.

4. Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.

5. Bake at 220C for 20 minutes or until muffins are puffed and golden (trick with a toothpick).

6. Let muffins cool in muffin cups, then remove from the cups and serve warm.


Nutrition Information:

Quickview
180k Calories
5g Protein
6g Total Fat
24g Carbs
2% Health Score
Limit These
Calories
180k
9%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
24g
8%

  Sugar
3g
4%

Cholesterol
51mg
17%

Sodium
359mg
16%

Get Enough Of These
Protein
5g
11%

Phosphorus
174mg
17%

Selenium
9µg
13%

Vitamin B1
0.16mg
11%

Manganese
0.21mg
11%

Vitamin B2
0.18mg
11%

Calcium
99mg
10%

Folate
37µg
9%

Iron
1mg
8%

Fiber
1g
8%

Potassium
247mg
7%

Magnesium
26mg
7%

Vitamin B6
0.13mg
7%

Vitamin A
324IU
7%

Zinc
0.95mg
6%

Vitamin B3
1mg
6%

Vitamin B5
0.46mg
5%

Vitamin B12
0.23µg
4%

Copper
0.07mg
3%

Vitamin E
0.32mg
2%

Vitamin D
0.3µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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