Mediterranean Savory Dill and Muffins Recipe
Prep Time15 minutes mins
Cook Time26 minutes mins
Total Time41 minutes mins
Servings: 6 people
Author: Courtesy of Taste of Home
- ¾ cup Hidden Valley® Original Ranch dressing Hidden Valley® Original Ranch dressing
- 2 eggs large eggs
- ½ cup milk 2% milk
- ¼ cup canola oil canola or vegetable oil
- 2 tablespoons dill chopped fresh dill
- 2½ cups all-purpose flour all-purpose flour
- 1 tablespoon sugar sugar
- ¾ teaspoon baking soda baking soda
- ½ teaspoon salt salt
- ½ cup red bell pepper diced red bell pepper
- ½ cup feta cheese crumbled reduced fat feta cheese
- ¼ cup kalamata olives pitted Kalamata olives, chopped
Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
Combine the dressing, eggs, milk and oil in a bowl; mix well. Combine the dill, flour, sugar, baking soda and salt in a separate bowl. Stir together the wet and dry ingredients until just moistened. Gently fold in the bell pepper, cheese and olives. Divide the batter evenly among the 12 muffin cups.
Bake until the tops of the muffins are lightly browned and a toothpick inserted into the center of each comes out clean, about 25–26 minute. Let stand in the pan 5 minutes then transfer to a wire rack to cool. Serve warm or room temperature.