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

Ingredients:

• 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

Method:

1. Preheat oven to 400F (200 C)
2. Grease a muffin pan.
3. Add dry ingredients in a bowl and set aside.
4. Mix egg, milk & melted butter.
5. Add dry ingredients to the egg mixture.
6. Gently stir sour cream, yogurt and dill into the mixture
7. Fill greased muffin pan until ¾ full.
8. Bake for 20-22 minutes. Keep checking as the oven temperatures may vary.

Notes:

• 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).