Onion Dill Muffins
16 small or 24 mini muffins SERVINGS
There’s no reason muffins can’t be savoury as proven by these flavour-filled delights.
Ingredients
- 125 ml or 1/2 cup all-purpose flour
- 175 ml or 3/4 cup whole wheat flour
- 25 ml or 2 tbsp granulated sugar
- 15 ml or 1 tbsp baking powder
- 2 ml or 1/2 tsp salt
- 3 ml or 2/3 tsp dried dill weed
- 2 ml or 1/2 tsp dry mustard
- 300 ml or 1 1/4 cup All-Bran Original* cereal
- 300 ml or 1 1/4 cup skim milk
- 1 egg
- 25 ml or 2 tbsp vegetable oil
- 125 ml or 1/2 cup finely chopped onion, divided
- 75 ml or 1/3 cup finely shredded Cheddar cheese
Directions
1. Stir together flours, sugar, baking powder, salt, dill weed and mustard until well combined; set aside.
2. In large bowl combine cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg, oil and half of the onion; beat well. Add flour mixture, stirring just until combined. Portion batter evenly into lightly greased 5 cm (2") or mini-size muffin pan cups. Sprinkle with remaining onion and the cheese.
3. Bake at 200°C (400°F) 10-15 minutes or until golden brown. Serve warm.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
