Cheesy Onion-Dill Muffins
Cheesy Onion-Dill Muffins are savory, fluffy treats infused with cheddar, green onions, and dill, perfect for breakfast, snacks, or brunch gatherings with a delightful cheesy flavor.
Ingredients
Instructions
- Combine the flour, shredded Cheddar cheese, and baking powder in a medium bowl, making a well in the center.
- In a separate bowl, mix the skim milk, vegetable oil, chopped green onions, salt, dried dill weed, black pepper, and lightly beaten egg whites.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Spoon the batter evenly into greased muffin pans.
- Bake at 425°F (220°C) for 18 minutes.
- Remove from pans immediately and serve.
Tips & Substitutions
For added flavor, consider mixing in some chopped fresh herbs like parsley or chives. If you don't have skim milk, any milk or non-dairy alternative will work. For a richer taste, swap in a bit of Greek yogurt for some of the wet ingredients. Be careful not to overmix the batter to maintain a light texture.
Serving Suggestions
These Cheesy Onion-Dill Muffins are perfect for breakfast or as a snack. They pair beautifully with a side of fresh fruit or a light salad for lunch. Consider serving them alongside Crock-Pot Cheese And Potato Casserole for a comforting meal. They also make a great addition to brunch spreads, especially when served warm.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, pop them in the microwave for about 15-20 seconds or warm them in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Onion-Dill Muffins contains roughly 39 calories, with 2g protein, 5g carbohydrates, and 2g fat. It is a good source of vitamin C (14% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to give it a quick stir before spooning it into the muffin pans. Alternatively, bake the muffins ahead of time and store them as directed for quick breakfasts throughout the week.
What can I use instead of egg whites?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until gel-like) for each egg white. This will keep the muffins moist and help bind the ingredients.
Can I freeze these muffins?
Absolutely! To freeze, let the muffins cool completely, then place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature or reheat them directly from the freezer in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).