Chive and dill muffins

Chive and dill muffins is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 180 calories. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, chives and dill, yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. A couple people really liked this breakfast. This recipe is liked by 18 foodies and cooks. It is brought to you by Foodista. Ov

Instructions

1. 1

   Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.

2. 2

   Whisk yogurt, eggs, and melted butter in another medium bowl.

3. 3

   Add yogurt mixture to dry ingredients and stir just until blended.

4. 4

   Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.

5. 5

   Bake at 220C for 20 minutes or until muffins are puffed and golden (trick with a toothpick).

6. 6

   Let muffins cool in muffin cups, then remove from the cups and serve warm.

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