Herb and cheese Muffin.

Decided to try savory muffins today. While I was searching for something to bake, that does not require any cooking, I found this cheese and herb muffin. Which seem pretty interesting. I decided to give it a try and used Dill for the herb and mixed cheese.

I like this recipe. It has a really good texture to, moist and soft. But its important to get the right amount of salt and pepper to it. ( My muffins tasted a little blend, because I was really bad at estimating the amount of salt and pepper.) And I would suggest cheese with a stronger taste, for a stronger flavor.

12 large muffins

• Flour - 2 cups
• Baking powder - 2 teaspoons
• Baking soda - 1/2 teaspoon
• Salt, pepper, spices to taste
• Sugar - 1/2 tablespoon
• Cheese (chedder, gouda, etc), grated - 100 g
• Herbs (dill, parsley, cilantro, etc), chopped - 25g
• Egg, slightly whisked - 1
• Plain yogurt - 1 1/2 cup (+ more if the the batter is too thick)
• Butter, melted - 4 tablespoons

- Preheat the oven to 400F (200C).

- Line the muffin tin with muffin cups and oil them.

- Sift the flour, baking powder and baking soda together in a large bowl.

- Add the cheese, herbs, salt, pepper and sugar. Mix.

- In a separate bowl whisk together yogurt, egg and melted butter.

- Pour the liquid ingredients into the flour mixture and mix just until it comes together. You might need to add a little more yogurt if the dough is too thick.

- Pour the batter into the prepared muffin tin filling 3/4 full.

- Bake for about 20 minutes until the muffins are golden and risen and a toothpick inserted in the middle comes out clean.