Dill And Lemon Balm Muffins
Delightful savory muffins infused with fresh dill and lemon balm, topped with Parmesan cheese, perfect for brunch, snacks, or light meals with a bright herbal flavor.
Ingredients
Instructions
- Mix eggs, sour cream, and oil in a bowl.
- Add chopped dill and lemon balm to the mixture.
- Stir in self-rising flour and sugar until just combined.
- Fill muffin tins with the batter and brush the tops with melted butter.
- Sprinkle Parmesan cheese over the muffins.
- Bake at 350°F (175°C) for 15 to 20 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider using Homemade 'Egg Beaters' instead of whole eggs. You can also substitute Greek yogurt for sour cream if you prefer a tangier flavor. Fresh herbs can be replaced with dried, but use less as they are more concentrated. Ensure not to overmix the batter, as this can lead to dense muffins.
Serving Suggestions
These Dill and Lemon Balm Muffins make a delightful breakfast or brunch option. Serve them warm with a pat of butter or alongside a fresh salad for a light lunch. They also pair well with a creamy soup or can be enjoyed as a snack. For a special touch, serve with a side of Hors D'Oeuvres Cheese Dip (Microwave Oven).
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag. To reheat, microwave for about 15-20 seconds or warm in an oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dill And Lemon Balm Muffins contains roughly 127 calories, with 3g protein, 8g carbohydrates, and 9g fat.
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 substitute the self-rising flour?
Yes, you can make your own self-rising flour by combining all-purpose flour with baking powder and salt. Use 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt for this recipe. This will give you the same leavening effect as self-rising flour.
What can I use instead of fresh herbs?
If you don’t have fresh dill or lemon balm, you can use dried versions, but use about one-third of the amount called for in the recipe since dried herbs are more potent. Alternatively, you might try other fresh herbs like chives or parsley for a different flavor profile.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs attached, they're ready. If the toothpick has wet batter on it, bake for a few more minutes and check again.
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).