DILLY YEAST MUFFINS

Dilly Yeast Muffins image

Diane Armstrong snips fresh dill from her herb garden in Elm Grove, Wisconsin to add savory flavor to her light and golden no-knead muffins.

Provided by Taste of Home

Time 30m

Yield 17 muffins.

Number Of Ingredients 11

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1 large egg, room temperature, lightly beaten
1 tablespoon butter, softened
2 tablespoons finely chopped onion
4 teaspoons snipped fresh dill or 1 teaspoon dill weed
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
2-1/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Heat the cottage cheese to 110° to 115° add to yeast mixture. Add the egg, butter, onion, dill, sugar, salt, baking soda and 1 cup flour. Beat until smooth. Stir in remaining flour (do not knead). , Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes. , Bake at 350° for 20-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 88 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 222mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 4g protein.