Dill Gouda Buttermilk Muffins Recipes

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BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  • Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  • Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

CHIVE AND DILL MUFFINS



Chive and Dill Muffins image

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

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cayenne pepper
¼ cup chopped fresh chives
¼ cup chopped fresh dill
1 ½ cups plain yogurt
2 large eggs
3 tablespoons butter, melted

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

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Steps:

  • Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  • Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g

DILL AND CHEDDAR MUFFINS



Dill and Cheddar Muffins image

"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

3-1/2 cups all-purpose flour
1 cup shredded cheddar cheese
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1-3/4 cups whole milk
2 large eggs, lightly beaten
1/4 cup butter, melted

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.

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CORN, DILL BABY MUFFINS



Corn, Dill Baby Muffins image

Provided by Food Network

Categories     dessert

Yield about 30 mini muffins

Number Of Ingredients 11

1 1/2 cups-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly cracked black pepper
1 egg, plus 1 egg white
3/4 cup buttermilk
1/3 cup vegetable oil
2 tablespoons freshly chopped dill

Steps:

  • These savory muffins are great for breakfast, lunch or even dinner as an alternative to bread. For the perfect brunch fare serve with cream cheese, capers, thinly sliced red onions and smoked salmon.
  • Preheat oven to 350 degrees
  • Brush a mini-muffin tin with oil. Set aside.
  • Combine all the dry ingredients and stir until well combined. In another bowl combine the egg and the egg white, the buttermilk and the vegetable oil and whisk until combined. Add the dill.
  • Pour the wet ingredients into the dry and stir gently with a wooden spoon or a rubber spatula until just combined and some flour still appears. Do not mix until smooth or muffins will be tough.
  • Pour the batter into prepared muffin tins and bake for about 8 minutes or until golden and tester comes out dry from center of muffin.
  • Remove muffins from tin and cool on wire rack.
  • Variations:
  • You can also use a mini muffin tin and bake about 30 of these as appetizers. I like to top them with slices of smoked trout or combine the smoked trout with cream cheese and make a mousse. They are yummy.

CHEDDAR DILL MUFFINS



Cheddar Dill Muffins image

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

3-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1 cup shredded cheddar cheese
1-3/4 cups whole milk
2 large eggs, lightly beaten
1/4 cup butter, melted

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 DILL MUFFINS



Cottage Cheese and Dill Muffins image

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

2 cups flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons dried dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup small curd cottage cheese (8 oz. container)
1/2 cup milk
4 tablespoons melted butter
1 1/2 tablespoons coarsely grated onions

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

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