Beer makes batters better, meat more tender, and sauces more flavorful.
Cheese And Dill Muffins
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- #48072
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup all-purpose flour
1/4 cup granular sugar substitute
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup grated reduced-fat Parmesan cheese
2 teaspoons dried dill weed
1 cup shredded reduced-fat Cheddar cheese, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons shredded reduced-fat Cheddar cheese
2/3 cup fat-free half & half
3 tablespoons no-fat sour cream
2 tablespoons vegetable oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons vegetable oil
1 egg, or equivalent in egg substitute
2 teaspoons prepared yellow mustard
directions
Preheat oven to 375 degrees F. Spray wells of a muffin pan with butter-flavored cooking spray or line with paper liners.
In a large bowl, combine flour, sugar substitute, baking powder, baking soda, and Parmesan cheese. Stir in dill weed and Cheddar cheese.
In a small bowl, combine half and half, sour cream, vegetable oil, egg, and mustard. Add liquid mixture to dry mixture. Mix gently just to combine.
Evenly spoon batter into prepared muffin wells. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
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nutrition data
Nutritional data has not been calculated yet.
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