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Cheddar Dill Muffins

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  • Cheddar Dill Muffins

    Cheddar Dill Muffins
    Country Woman -
    ONE REVIEWER SAID SHE BAKED THESE AND THEY WERE BLAND---I WOULD SUGGEST USING PEPPERJACK CHEESE AND ADDING SOME JALAPENOS.

    "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."

    SERVINGS: 12

    CATEGORY: Breads

    METHOD: Baked

    TIME: Prep: 10 min. Bake: 25 min.

    Ingredients:
    3-1/2 cups all-purpose flour
    1 cup (4 ounces) shredded cheddar cheese
    3 tablespoons sugar
    2 tablespoons baking powder
    2 teaspoons dill weed
    1 teaspoon salt
    1-3/4 cups milk
    2 eggs, lightly beaten
    1/4 cup butter, melted
    Directions:
    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. Yield: about 9 jumbo muffins or 1 dozen standard-size muffins.
    Last edited by nommie; 11-13-2008, 11:56 AM.
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!
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