Dill Gouda Buttermilk Muffins Food

CHEDDAR DILL MUFFINS

Steps:

• Preheat oven to 400F. Grease a muffin pan with butter or cooking spray.
• In a large bowl, sift together flour, baking powder, salt and sugar.
• In another bowl, stir together egg, yogurt, milk and melted butter. Stir in dill.
• Add liquid ingredients to dry ingredients and stir to combine. Fold in cheddar cheese.
• Fill muffin pan 2/3 full with batter. Bake for 20 minutes or until a toothpick comes out clean.
• Let cool slightly before removing from muffin pan.

DILL & GOUDA BUTTERMILK MUFFINS

Steps:

• 1. Preheat oven to 400 degree F. Grease a 12 count muffin tin or line with paper muffin cups. Set aside. In a medium bowl, stir together the flour, salt, sugar and baking powder.
• 2. In another bowl, whisk together the milk, egg, vegetable oil, dill, sour cream and Gouda cheese.
• 3. Blend the wet mixture into the dry, just until moistened. Spoon evenly into muffin cups. Sprinkle each with a pinch of dill and Parmesan cheese.
• 4. Place in oven and bake for 20 - 25 minutes or until pick inserted in center comes out clean. I brushed the tops with butter as soon as I took from oven! Enjoy!

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK MUFFINS WITH VARIATIONS

Steps:

• Preheat oven to 400*F.
• Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
• Mix together all streusel ingredients with a fork to make a crumbly mixture.
• Set aside.
• For the batter, whisk together the oil, brown sugar, zest and egg.
• Stir in the buttermilk and vanilla.
• Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
• Add to the wet ingredients and blend.
• Fold in your desired fruit.
• The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
• Fill the muffin cups to the top.
• Sprinkle streusel topping over each muffin evenly.
• Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
• Let cool in pan for 5 minutes before unmolding onto wire racks.
• NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.