Dilly Yeast Muffins

Name: Dilly Yeast Muffins
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup 2% cottage cheese; 1 large egg, room temperature, 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 all-purpose flour

11 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1 large egg, room temperature, 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 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.