We hope you had a great Thanksgiving holiday! We are now fully immersed in all that is the holiday season, as I’m sure you are as well. Between the decorating, shopping, holiday parties, cooking, and baking, it is a wonderful, but hectic time of year.
We eat a lot of soup during the colder months. If we have friends over or I need to take a meal to a friend during this time of the year, I will often prepare a big pot of soup. I’ve told you before that I like to make a pot of soup at the beginning of the week for a quick and delicious lunch throughout the rest of the week. At the bottom of the post I’ve included some of our favorite soups that will go great with these savory muffins.
These are my go-to muffins. These tasty muffins are perfect when you don’t want something sweet. My kids also love them for an after-school snack.
Savory Dilly Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons dried dill weed
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup cottage cheese
- ¾ cup milk
- 1 egg, lightly beaten
- ¼ cup butter, melted
- Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper baking cups.
- In a medium bowl combine the flour, baking powder, sugar, dill weed, onion powder, kosher salt and black pepper. Mix well.
- In a lage bowl beat the cottage cheese for a minute. It will still be lumpy. Mix in the milk, egg and melted butter.
- Stir the dry ingredients into the wet until just combined. Don't over mix. Using an ice cream scoop evenly divide between the muffin cups.
- Bake for 20-22 minutes or until a toothpick inserted in the center come out clean.
You’ll love these soups that would be perfect with these muffins.
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