Directions:
- In a large bowl, dissolve yeast in warm milk. Stir in 1-1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
- Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.87 Kcal (1687 kJ) | ||
| Calories from fat | 31.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Cholesterol | 9.09mg | 3% | |
| Sodium | 112.28mg | 5% | |
| Potassium | 56.56mg | 1% | |
| Total Carbs | 81.28g | 27% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 254.32 Kcal (1065 kJ) | ||
| Calories from fat | 19.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 5% | |
|---|---|---|---|
| Cholesterol | 5.74mg | 3% | |
| Sodium | 70.88mg | 5% | |
| Potassium | 35.71mg | 1% | |
| Total Carbs | 51.31g | 27% | |
| Sugars | 3.77g | 24% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 4.81g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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