Chive and Dill Muffins

Name: Chive and Dill Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 3 Tbsps butter, melted; 1 teaspoons cayenne pepper; 2 larges eggs; 237 milliliters all-purpose flour; 59 milliliters chopped fresh chives; 59 milliliters chopped fresh dill; 355 milliliters plain yogurt; 1 teaspoon salt; 1 Tbsp white sugar; 237 milliliters yellow cornmeal

You can never have too many breakfast recipes, so give Chive and Dill Muffins a try. This recipe serves 12. Watching your figure? This lacto ovo vegetarian recipe has 150 calories, 5g of protein, and 6g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have eggs, dill, cayenne pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, take a look at these similar recipes: Chive and dill muffins, Dill & Chive Peas, and Steeped Salmon With Chive and Dill Sauce.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

Equipment you will use

Muffin Liners

Oven

Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.

Ingredients you will need

Cayenne Pepper

Baking Soda

Cornmeal

Chives

All Purpose Flour

Sugar

Dill

Salt

Equipment you will use

Whisk

Bowl

Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.

Ingredients you will need

Butter

Yogurt

Egg

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Toothpicks