Chive and Dill Muffins

By Paris D on April 27, 2013

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Ingredients

    1. 236.59 ml all-purpose flour
    2. 236.59 ml yellow cornmeal
    3. 14.79 ml white sugar
    4. 9.85 ml baking powder
    5. 4.92 ml salt
    6. 2.46 ml baking soda
    7. 2.46 ml cayenne pepper
    8. 59.14 ml fresh chives, chopped
    9. 59.14 ml fresh dill, chopped
    10. 354.88 ml nonfat yogurt, plain ( I use Greek yogurt)
    11. 2 large eggs
    12. 44.37 ml butter, melted

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin pan or insert muffin cups.
  2. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
  3. Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
  4. Spoon an equal amount of batter into each prepared muffin cup.
  5. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes.
  6. Cool in the pans for 10 minutes before removing. Serve warm.