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

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Ingredients

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.