Skip to main content

Sour Cream And Dill Muffins


Just for a change from the usual, I baked some savory muffins instead this time. These Sour Cream and Dill muffins makes a great breakfast treat. I would suggest baking the muffins a day ahead before serving as this will allow the flavor to develop and they taste so much better the next day. Then, lightly toast the muffins before serving with some butter or cream cheese. Try it.

Sour Cream And Dill Muffins
(Printable Recipe)

Ingredients

2 ¼ Cups All Purpose Flour
2 ½ tsp Baking Powder
1 tsp Baking Soda
1 ¼ tsp Sea Salt
½ Cup Finely Chopped Fresh Dill
2 Eggs
4 Tbsp Unsalted Butter, melted
1 ¼ Cups Sour Cream
1/3 Cup Whole Milk
Dill Seeds for garnish (optional)

Method

Preheat the oven to 350˚F. Butter and flour the muffin cups. Combine the flour, baking powder, baking soda, and sea salt in a large bowl and gently sir together.

In another bowl, combine the chopped dill, eggs, melted butter, sour cream, and milk and whisk until the mixture is well combine.

Then, pour the wet mixture into the flour mixture and gently blend together to form a soft dough.

Divide the batter evenly between each muffin cup and sprinkle some dill seeds on top, if desired. Bake the muffin for about 20 to 25 minutes or until the tops spring back when gently touched in the center.

Remove the pan from the oven and place on a cooling rack. When the muffins are cool, turn the pan upside down and tap the corner of the pan on the countertop to release each muffin. These muffins will last up to 1 week if well wrapped and store in an airtight container, then refrigerated as soon as they are cool.

Comments

  1. Great idea - I am definitely more a savoury person than sweet so these muffins would be perfect for someone like me.

    ReplyDelete
  2. I love savory muffins and this is a great combination! I might try this as a bread with some zucchini grated in it. Can't wait!

    ReplyDelete
  3. I can't wait to make these....I'm waiting for the next cozy-kind-of-day to do it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W