Chive and dill muffins is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 180 calories. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins...Read More
Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.
Whisk yogurt, eggs, and melted butter in another medium bowl.
Add yogurt mixture to dry ingredients and stir just until blended.
Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.
Bake at 220C for 20 minutes or until muffins are puffed and golden (trick with a toothpick).
Let muffins cool in muffin cups, then remove from the cups and serve warm.