Oversized Cheese And Dill Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Steps:

• Preheat oven to 400°F.
• In large bowl, mix first four ingredients. Add dill.
• In another bowl, combine egg, yogurt, milk, and butter. Mix well.
• Slowly add the liquid ingredients into the dry mixture.
• Fold in cheese.
• Fill greased muffin tins 3/4 full and bake for 20-25 minutes, or untill light golden brown.

Steps:

• In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Steps:

• Preheat oven to 400.
• In large bowl, combine flour, sugar, baking powder, dill, salt and cheese; set aside.
• In medium bowl, blend milk, eggs and butter.
• All at once, add to dry ingredients; stir just until moistened.
• Spoon batter into well greased muffins pans (batter should fill muffin cups to top).
• Bake 20 minutes or until muffins are golden.

Steps:

• Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray.
• In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender. Stir in salmon.
• In large bowl, stir Bisquick mix, 3/4 cup of the cheese, the dill and lemon peel. In small bowl, stir milk, oil and egg with fork or whisk until blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion and salmon. Divide batter evenly among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1/2 cup cheese.
• Bake 18 to 20 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
• Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
• 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. Serve warm.