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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 17 |
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Diane Armstrong snips fresh dill from her herb garden in Elm Grove, Wisconsin to add savory flavor to her light and golden no-knead muffins. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup (8 ounces) 2% cottage cheese |
1 egg, lightly beaten |
1 tablespoon butter, softened |
2 tablespoons finely chopped onion |
4 teaspoons snipped fresh dill or 1 teaspoon dill weed |
1 tablespoon sugar |
1 teaspoon salt |
1/4 teaspoon baking soda |
2-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Heat the cottage cheese to 110° to 115° add to yeast mixture. Add the egg, butter, onion, dill, sugar, salt, baking soda and 1 cup flour. Beat until smooth. Stir in remaining flour (do not knead).
2. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes.
4. Bake at 350° for 20-22 minutes or until golden brown. Serve warm. Yield: 17 muffins.
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