Chive And Dill Muffins Recipe

Name: Chive And Dill Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 cup yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon cayenne pepper; 1/4 cup fresh chives and dill, chopped; 1 1/2 cups plain yogurt; 2 large eggs; 3 tablespoons butter melted

Servings: persons

1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup fresh chives and dill, chopped
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons butter melted

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 220u00b0C 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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all purpose flour, 1 cup yellow cornmeal, 1 tablespoon sugar, 2 teaspoons baking powder, and more.

Yes, Chive And Dill Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chive And Dill Muffins

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