Have you tried savory muffins before? Muffins are a kid favorite and they are usually very high in calories and sugar. I have come up with a healthy alternative that is savory and perfect for their school lunch. These savory muffins are great for breakfast, dinner or simply as a side with a dollop of butter….my favorite way of eating them!
Today I have made whole wheat and dill muffins using stone ground whole-wheat flour and fresh dill from my vegetable garden. These have a grainy and soft texture, and bursting with mild earthy flavors.
Don’t have dill? No worries…make them with herbs of your choice!
My kids absolutely loved them and I am sure they will appeal to both kids and adults once you make them!
Recipe Servings: 12 regular muffins Time: 30 minutes
- 2 cups whole-wheat flour
- 1 egg
- 1/2 cup Greek yogurt
- ½ cup sour cream
- ½ cup milk
- 2 Tbsp. fresh dill, chopped fine (You can use 1 tsp. of dry dill weed instead)
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1 Tbsp. cane sugar
- 1 tsp. freshly ground black pepper
- ½ tsp. garlic powder
- 2 Tbsp. melted butter
- Preheat oven to 400F (200 C)
- Grease a muffin pan.
- Add dry ingredients in a bowl and set aside.
- Mix egg, milk & melted butter.
- Add dry ingredients to the egg mixture.
- Gently stir sour cream, yogurt and dill into the mixture
- Fill greased muffin pan until ¾ full.
- Bake for 20-22 minutes. Keep checking as the oven temperatures may vary.
- You can use half whole wheat and half all-purpose flour if you like softer texture.
- Use a cup of yogurt instead of sour cream.
- Make sure not to over mix the batter otherwise the muffins will get tough.
- Do not over bake the muffins and take them out as soon they are done (you can test the center with a toothpick or fork).