DILLY CHEESE MUFFINS
These are so delicious, savory and moist. They are definitely a convenience, because you use Bisquik. However, they don't taste like you used an instant mix. They are perfect as a dinner roll and they are just as delicious and moist when you heat up any leftover muffins. They complement any meat or fish. I always end up giving this recipe out whenever I make them and people can't get over how easy they are. Cheesy, Dilly, Oniony, Savory.....MMMMMMMM! NOTE: I have used skim milk and dried minced onion in place of fresh before and they honestly come out just as delicious! Perfect for breakfast, brunch, lunch or dinner! They are best warm, but very delicious at room temp.
Provided by LizP5885
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a medium mixing bowl, beat the egg.
- Slowly beat in the milk.
- Stir in the Bisquick and blend until no lumps remain.
- Stir in the Cheese, Onion, Dill and Dash of Salt. Do not use too much salt. The mix is high in sodium and the cheese has plenty of flavor, as well.
- Spoon into 18 greased muffin tins. Make sure they are well greased, because the cheese can stick. I spray generously with PAM.
- Bake for 25-30 minutes in 350 degree oven.
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