Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1/4 cup minced onion
- 1/4 cup minced parsley
- 2 tsp. dill seed
- 1 Tbsp. minced fresh thyme
- 2 tsp. minced garlic cloves
- 1-1/2 cups flour
- 1/2 cup whole wheat flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. dill weed
- 1/8 tsp. white pepper
- 1/3 cup butter
- 1 cup diced. Havarti cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 cup buttermilk
Preparation:
Preheat oven to 400 degrees F. Grease 12 muffin cups with unsalted butter and set aside. Combine onion, parsley, dill seed, thyme, and garlic in small bowl; set aside.In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended. With pastry blender or two knives, cut in 1/3 cup butter until mixture looks like coarse crumbs. Stir in cheeses.
In small bowl, combine milk and egg and beat well to blend. Pour into dry ingredients and stir just until blended; there will be a few lumps. Fill prepared muffin cups 3/4 full. Sprinkle each muffin with the onion mixture and lightly press into batter.
Bake muffins at 400 degrees for 17-22 minutes or until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire rack; serve warm. 12 muffins
To reheat in the microwave, place muffins on microwave-safe plate and cover with microwave-safe paper towel. Microwave on high for 10-15 seconds per muffin; let stand for 1 minute, then serve.
