Lyn’s Cheddar Dill Muffins

These are rather like a scone or fluffy tea biscuit, but in muffin form.  Add three crisply fried and crumbled strips of bacon if you wish.

  • 2 cups all purpose flour (or substitute whole wheat)
  • 1 Tablespoon white sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup Old Cheddar, shredded
  • 1 to 1 ½ teaspoons dried dill weed
  • 1 egg, lightly beaten
  • 1 cup milk
  • 3 Tablespoons canola or vegetable oil

Preheat the oven to 400F.  Grease a standard 12-compartment muffin tin.

In a largish bowl, whisk together the flour, sugar, salt, dill, and baking powder.   Stir shredded cheese until it is all coated with flour and well distributed. In a smaller bowl, whisk together the egg, milk, and oil.

Make a well in the centre of the dry ingredients and all at once, pour the wet ingredients into the well.

Using a large spoon, quickly mix the wet ingredients into the dry ingredients, stopping when all of the dry ingredients have been moistened. The batter should be quite lumpy; this is a very thick batter.

Spoon or scoop the batter evenly into the 12 muffin compartments (about 2/3 full).  Bake for about 20 to 30 minutes, until nicely browned, and a toothpick inserted into the centre of a muffin comes out clean.

Let rest for 5 minutes before removing from pan and cooling on a rack.

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Filed under Breads/Muffins/Biscuits, food, Grains, Vegetarian (lacto/ovo)

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