Email to Phyllis_ aka_ Filus      

Dilly Yeast Muffins -- e-w

Source of Recipe

Adapted from - Light & Tasty Annual Recipes 2002 � D. Armstrong; Elm Grove, WI
Dilly Yeast Muffins -- e-w
Yield: 17 muffins

2 1/4-oz. pkgs. active dry yeast
1/4 c. warm water (110� - 115�)
1 c. small curd 2% cottage cheese
1 egg, beaten
1 T. stick margarine, softened
2 T. finely chopped onion
4 tsp. snipped fresh dill �or- 1 tsp. dill weed
1 T. sugar
1 tsp. salt
1/4 tsp. baking soda
2-1/4 c. flour

In a mixing bowl, dissolve yeast in warm water. Heat cottage cheese to 110�-115�; add to yeast mixture. Add the next 7 ingredients; beat well Beat in 1 c. flour. Stir in remaining flour (Do Not Knead). Cover and let rise in a warm place until doubled, about 30 minutes.

Stir batter down. Fill muffin cups coated with nonstick cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes. Bake at 350� for 20-22 minutes or until golden brown. Serve warm.

One muffin equals: 88 calories�1 gm fat (0 saturated)�13 mg cholesterol�222 mg sodium�14 gm carbohydrate�1 gm fiber�4 gm protein +++EXC: 1 starch +++WWP: 2