Cheddar Dill Muffins
|All purpose flour||2 Cup (32 tbs) (500 Milliliter)|
|Granulated sugar||25 Milliliter (2 Tablespoon)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Salt||3⁄4 Teaspoon (4 Milliliter)|
|Finely chopped fresh dill||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Plain yogurt||1 Cup (16 tbs) (250 Milliliter)|
|Milk||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Butter||50 Milliliter, melted (3 Tablespoon)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
Sift together flour, sugar, baking powder and salt.
Stir in dill.
Combine egg, yogurt, milk and butter.
Stir into dry ingredients just until blended.
Fold in cheese Spoon batter into buttered muffin cups, filling each 3/4 full.
Bake in 400Â°F (200Â°C) oven for 20 to 25 minutes or until firm to the touch.