180 kcalChive and Dill Muffins
40 min serves 10
Vegetarian
5gprotein24gcarbs7gfat
Ingredients
- •1 cup all purpose flour
- •1 cup cornmeal
- •1 tbsp sugar
- •2 tsp baking powder
- •1 tsp salt
- •½ tsp baking soda
- •½ tsp cayenne pepper
- •¼ cup chives and dill
- •1½ cups yogurt
- •2 large eggs
- •3 tbsp butter
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Method
From foodista.com — read the original
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter in another medium bowl.
- Add yogurt mixture to dry ingredients and stir just until blended.
- Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.
- Bake at 430°F for 20 minutes or until muffins are puffed and golden (trick with a toothpick).
- Let muffins cool in muffin cups, then remove from the cups and serve warm.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com