Yields: 1 dozen
ready in: 40 minutes
Ingredients:
1 cups all purpose flour
2 tsp baking powder
1 tsp snipped fresh dill (or 1/4 tsp dill weed)
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 egg
1 1/4 cup milk
1/2 cup coconut oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packaged sun-dried tomatoes, finely chopped
Directions:
Nutrition Facts:
1 muffin has 161 cal, 8 g fat (2 g sat. fat), 25 mg chol, 277 mg sodium, 18 g carb, 1 g fiber, 5 g protein
This recipe is from page 27 of the Taste of Home magazine, Feb/March 2013 issue.
ready in: 40 minutes
Ingredients:
1 cups all purpose flour
2 tsp baking powder
1 tsp snipped fresh dill (or 1/4 tsp dill weed)
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 egg
1 1/4 cup milk
1/2 cup coconut oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packaged sun-dried tomatoes, finely chopped
Directions:
- In a large bowl, mix the first seven ingredients. In another bowl, whisk together the egg, milk and olive oil. Add to flour mixture, stir just until mixture is moistened. Fold in the cheddar cheese and sun-dried tomatoes.
- Fill greased muffin cups three fourths full. Bake at 375 for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing the muffins from pan to a wire rack. Serve warm.
Nutrition Facts:
1 muffin has 161 cal, 8 g fat (2 g sat. fat), 25 mg chol, 277 mg sodium, 18 g carb, 1 g fiber, 5 g protein
This recipe is from page 27 of the Taste of Home magazine, Feb/March 2013 issue.