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:
covered percent of daily need
