"but I hate dill!"

That's what Bradley said when I told him I was making mini cheddar dill muffins to go along with Saturday night's dinner. Little does he know that every time we have my version of tuna "sandwiches" there is a dill mayo to accompany it, and he loves the stuff. It's all in what you tell them.



Even though he hates dill, he loved these muffins. What's not to love? Bread - GOOD! Dill - GOOD! Sharp Cheddar - GOOOOOD!!!











This recipe was originally from Better Homes & Gardens, New Cook Book, Limited Breast Cancer Edition, modified by Amber from Amber's Delectable Delights and further modified by - me! The batter was thick and lumpy, which gave the muffins a real rustic appeal. It also made exactly 18, which worked out great since that is how many wells are in the mini muffin pan.

Cheddar Dill Mini Muffins

1 & 3/4 cups self rising flour
1/4 teaspoon salt
1 & 1/2 teaspoons dried dill
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 to 3/4 cup sharp cheddar

Grease 18 mini muffin wells or line with paper baking cups; set aside. Preheat your oven to 400*
In a medium bowl combine flour, dill and salt; set aside.
In another bowl combine egg, milk, oil and cheese. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 12 minutes or until golden and a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.