Summary:

Chive and dill muffins is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 180 calories. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, chives and dill, yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. A couple people really liked this breakfast. This recipe is liked by 18 foodies and cooks. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 29%. Dill & Chive Peas, Steeped Salmon With Chive and Dill Sauce, and Dill and Chive Cream Cheese Spread are very similar to this recipe.

Dietary Info:

Ingredients:

• 1 cup all purpose flour - $2.59
• 1 cup cornmeal - $2.79
• 1 Tbs sugar - $3.29
• 2 tsp baking powder - $6.79
• 1 tsp salt - $1.79
• 0.5 tsp baking soda - $6.79
• 0.5 tsp cayenne pepper - $4.49
• 0.25 cup chives and dill - N/A
• 1.5 cups yogurt - $6.99
• 2 large eggs - $3.99
• 3 Tbs butter - $2.79

Instructions:

1. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.
2. Whisk yogurt, eggs, and melted butter in another medium bowl.
3. Add yogurt mixture to dry ingredients and stir just until blended.
4. Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.
5. Bake at 220C for 20 minutes or until muffins are puffed and golden (trick with a toothpick).
6. Let muffins cool in muffin cups, then remove from the cups and serve warm.