Yield: 16 servings
|2 cups||All-purpose flour|
|2½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Unsalted butter, melted|
|1 tablespoon||Chopped fresh dill or sage or|
|1 teaspoon||Dried dill or sage|
|¾ cup||Small curd cottage cheese|
Preheat oven to 375 degrees. Grease 16 standard muffin cups.
In a medium bowl sitr and toss together the flour, baking powder, baking soda and salt. set aside. In another medium bowl whisk together the egg, melted butter,milk, and herbs. Then mix in the cottage cheese till blended. Add to the combined dry ingredients and stir just till blended.
Spoon into the prepared muffin tins, filling each cup about ¾ full.
Bake till a toothpick inserted in the center comes out clean and the muffins are a golden brown, about 20 minutes.
Cool in the tin for 3 minutes, then remove to a rack to cool fully.