| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New England |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Freshly grated Parmesan cheese |
| 1 |
c |
Milk |
| 1 |
lg |
Egg |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
tb |
Chopped fresh dill leaves (1 tsp. dried) |
INSTRUCTIONS
Preheat oven to 425 degrees. Generously grease 12 muffin cups or line with
papers.
Combine the flour, baking powder, and salt in a large mixing bowl. Whisk to
blend thoroughly. Stir in Parmesan cheese.
In a separate bowl, whisk together the milk, egg, and melted butter. Make a
well in the dry ingredients and pour in the egg mixture. Blend with a
wooden spoon until a moist, lumpy batter is formed. Stir in the dill. Spoon
into the prepared muffin cups and bake for 20 to 25 minutes, or until a
wooden pick inserted in the center comes out clean. Cook on a rack for 5
minutes, then tilt the muffins on their sides or transfer them to the rack
to complete cooling.
From: Judy Gorman's Breads of New England Posted to EAT-L Digest by Marilyn
Pokorney <75401.1161@COMPUSERVE.COM> on Aug 1, 1997
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