Chive and dill muffins
Chive and dill muffins is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 180 calories. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, chi
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 Tbs sugar
- 2 tsp baking powder
- 1 tsp salt
- 0.5 tsp baking soda
- 0.5 tsp cayenne pepper
- 0.25 cup chives and dill
- 1.5 cups yogurt
- 2 large eggs
- 3 Tbs butter
Instructions
- 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.