Savory Chive Dill Muffins
Savory Chive Dill Muffins are a great breakfast option or side dish at a traditional farm-to-table dinner. Although muffins are often considered to be a sweet baked option, the introduction of savory muffin alternatives in recent decades has greatly expanded the options for adventurous gardeners, pastry chefs and home bakers.
Savory Chive Dill Muffins
Savory Chive Dill Muffins are a great breakfast option or side dish at a traditional farm-to-table dinner. Although muffins are often considered to be a sweet baked option, the introduction of savory muffin alternatives in recent decades has greatly expanded the options for adventurous gardeners, pastry chefs and home bakers.
Ingredients
- melted butter for greasing the muffin pan
- 2 eggs
- 1/4 cup sugar
- 1/4 cup canola oil
- 1 cup milk
- 1/2 cup sour cream
- 1/3 cup fresh chives
- 2 TB fresh dill
- 3 cup flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees. Have on hand a muffin tin with 12 spots. Grease it with melted shortening or use paper cups.
- In the bowl of an electric mixer, beat together the eggs, sugar and oil until smooth. Add the milk, sour cream, chives and dill. Mix just until combined.
- Mix in the flour, baking powder and salt until blended.
- Spoon the batter into the muffin pan. Bake muffins 15-20 minutes until golden brown.
- Remove the muffins from the oven and let them cool for 5 minutes. Remove from pan cool 5 minutes more and serve.
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