SAVORY COTTAGE CHEESE DILL MUFFINS
Steps:
- Preheat the oven to 375 degrees F. Coat 12 muffin cups with melted butter or spray generously with cooking spray.
- Sift the flour, baking powder, baking soda and salt together into a large bowl. In another bowl, whisk together the eggs, olive oil, cottage cheese and yogurt. Stir in the chopped dill and onions. Pour the wet mixture over the dry and gently blend together.
- Divide the batter evenly between each muffin cup. Decorate each muffin top with a dill frond, if desired.
- Bake about 20 minutes or until the tops of the muffins are barely golden and a toothpick inserted in the center comes out clean. Cool for about 5 minutes, then remove from the pan. Serve warm.
Nutrition Facts : Calories 174 kcal, Carbohydrate 18 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 458 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DILL AND CHEDDAR MUFFINS
"Unlike many other baked goods, these muffins are surprisingly savory," says Bernadette Colvin of Houston, Texas. "I serve them with stew, soup and other entrees."
Provided by Taste of Home
Time 35m
Yield about 9 jumbo muffins or 1 dozen standard-size muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Combine the milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
CHIVE AND DILL MUFFINS
Savory muffins ideal for a weekend breakfast.
Provided by Laka kuharica - Easy Cook
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
- Pour 1/3 cup batter into each prepared muffin cup.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g
COTTAGE CHEESE AND DILL MUFFINS
Make and share this Cottage Cheese and Dill Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F.
- Line muffin cups with liners.
- Mix flour, sugar, baking powder, dillweed, salt and pepper in a large bowl.
- In another bowl, beat egg and mix in cottage cheese, melted butter. milk and onion. Pour over dry ingredients and mix just until blended.
- Scoop batter into baking cups.
- Bake 15 to 20 minutes or until springy to the touch in the center. Cool completely.
Nutrition Facts : Calories 146.2, Fat 5.6, SaturatedFat 3.1, Cholesterol 30.3, Sodium 286.2, Carbohydrate 18.6, Fiber 0.6, Sugar 1.7, Protein 5.2
CHEDDAR DILL MUFFINS
Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas
Provided by Taste of Home
Time 35m
Yield about 9 jumbo muffins or 12 standard-size muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
COTTAGE CHEESE AND CHEDDAR MUFFINS
Muffins with a good amount of cheese! I hope to make these today to use up the cottage cheese in the fridge.
Provided by Kitchen__Princess
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Mix togehter all ingredients except parmesan until just combined.
- Spoon into well greased muffin pans and sprinkle with parmesan.
- Bake at 190 C 12-15 minutes.
Nutrition Facts : Calories 102.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 30.9, Sodium 474.3, Carbohydrate 8.4, Fiber 0.3, Sugar 0.2, Protein 6.4
JEWISH RYE MUFFINS
Yield 12 Muffins
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 400?F. 2. Sift the dry ingredients together in a large bowl. 3. To prepare the goodie mixture, place the rye flakes in a food processor or blender, and grind to a coarse meal. Transfer the rye meal to a medium bowl. Add the caraway seeds, and cover with the boiling water. Set aside and let cool to room temperature. 4. Whisk the wet ingredients together in a small bowl or blend in a food processor. Add the goodie mixture and stir to combine. 5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 7. Bake for 15 to 20 minutes. 8. Cool the muffins at least 10 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
COSMIC COTTAGE DILL MUFFINS
Yield 12 Muffins
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F. 2. Sift together all the dry ingredients, except the bran, in a large bowl. Add the bran and stir to combine. 3. Whisk the wet ingredients in a medium bowl. Do not use a blender or food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
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