Dill Gouda Buttermilk Muffins Recipes

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OVERSIZED CHEESE AND DILL MUFFINS



Oversized Cheese and Dill Muffins image

This is a great tasting muffins that is wonderful served with any meal. They are easy to put together and are a nice alternative to ordinary bread. Sometimes I just make them plain cheese without the dill.

Provided by Chris from Kansas

Categories     Quick Breads

Time 30m

Yield 12 large muffins

Number Of Ingredients 9

3 1/2 cups flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed (optional)
1 teaspoon salt
1 cup shredded cheddar cheese
1 3/4 cups milk
2 eggs, slightly beaten
4 tablespoons melted butter or 4 tablespoons margarine, cooled to room temperature

Steps:

  • Preheat oven to 400.
  • In large bowl, combine flour, sugar, baking powder, dill, salt and cheese; set aside.
  • In medium bowl, blend milk, eggs and butter.
  • All at once, add to dry ingredients; stir just until moistened.
  • Spoon batter into well greased muffins pans (batter should fill muffin cups to top).
  • Bake 20 minutes or until muffins are golden.

DILL & GOUDA BUTTERMILK MUFFINS



Dill & Gouda Buttermilk Muffins image

Making a delicious stew today and thought these tasty muffins would go great with it...very moist and flavorful. I hope you try them sometime. I decided to add the sour cream this time, it was a wonderful addition. Slather them hot from the oven with butter...Yum! These muffins would also go great with a Seafood...

Provided by Cassie *

Categories     Savory Breads

Time 35m

Number Of Ingredients 11

2 c flour
1/2 tsp kosher salt
1 Tbsp baking powder
2 Tbsp sugar
1 c buttermilk
1 1/2 tsp dried dill
1 egg
1/3 c vegetable oil
3 1/2 oz gouda cheese, cubed small ( or shred ) feta crumbles are a great addition
1 Tbsp sour cream
grated parm & some extra dill for garnish

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!

BUTTERMILK MUFFINS WITH VARIATIONS



Buttermilk Muffins With Variations image

This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are Strawberry, Cranberry/Orange, and Blueberry/Lemon. It may be necessary to use more flour depending on which fruit you use.

Provided by MarieRynr

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 16

1 tablespoon cold butter
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated citrus zest
1 egg
2 teaspoons vanilla
1 cup buttermilk
2 1/2-2 3/4 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 3/4 cups coarsely chopped fruit (see note)

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.

BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

COTTAGE CHEESE AND DILL MUFFINS



Cottage Cheese and Dill Muffins image

Make and share this Cottage Cheese and Dill Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons dried dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup small curd cottage cheese (8 oz. container)
1/2 cup milk
4 tablespoons melted butter
1 1/2 tablespoons coarsely grated onions

Steps:

  • Heat oven to 400 degrees F.
  • Line muffin cups with liners.
  • Mix flour, sugar, baking powder, dillweed, salt and pepper in a large bowl.
  • In another bowl, beat egg and mix in cottage cheese, melted butter. milk and onion. Pour over dry ingredients and mix just until blended.
  • Scoop batter into baking cups.
  • Bake 15 to 20 minutes or until springy to the touch in the center. Cool completely.

Nutrition Facts : Calories 146.2, Fat 5.6, SaturatedFat 3.1, Cholesterol 30.3, Sodium 286.2, Carbohydrate 18.6, Fiber 0.6, Sugar 1.7, Protein 5.2

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