Cheese & Dill Muffin

(Makes 16 regular-size muffins)

256g plain flour

1 tbsp baking powder

3/4 tsp salt

2 tbsp caster sugar

280g Greek yoghurt

35g salted butter, melted

10g unsalted butter, melted

1 large egg (about 60g with shell)

120g fresh milk

100g grated cheese

2 tsp dill weed

 

Direction : 

Set oven temperature to 200°C.

After sifting the flour, add the baking powder and salt. Mix in the dill and sugar. Put aside.

Mix together the melted butter, milk, yoghurt, and egg.

Mix the dry ingredients and wet ingredients together carefully, then fold just until incorporated. Add the shredded cheese and fold. Avoid over-stirring to prevent tough muffins.

Pour the batter into each muffin cup until they are 3/4 full.

Bake for 20 minutes at 200 degrees Celsius.

Serve warm for optimal results.

Notes: I used Greek yoghurt in place of plain yoghurt.

I used a combination of salted and unsalted butter because I had some salted butter remaining.

To have a more cheesy taste, I switched up the cheddar cheese for pizza cheese (I believe a blend of cheddar, mozzarella, and Parmesan) and upped the amount from 50g to 100g.

I used packaged dill weed instead of fresh dill. 1/4 cup is the amount of new fill that is being used.

 

If eating the next day, reheat in the microwave first.