Monday, June 03, 2013

Low Fat Onion Dill Muffins

So my experiments with healthier food continues. These muffins are made half from whole wheat and half from wheat flour. But the best thing is that there's no butter, only 2 tablespoons of oil and they're still very moist. These are packed with various seasonings but you can mainly taste dill in them. So the result satisfied me completely - they're delicious, guilt-free and super frangrant!

Low Fat Onion Dill Muffins

100g whole wheat flour
100g wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cumin
1 tsp dried basil
2 tsp dried oregano
1 1/2 tbsp chopped fresh dill
1 egg
2 tbsp olive oil
2 medium onions, chopped
3 cloves garlic, chopped
250ml whole milk
oil for greasing the muffins tins

1) Preheat oven to 180 deg. C.

2) In a bowl, mix together the first 8 ingredients.

3) In a saucepan, combine together 1 tbsp olive oil and onions. Set over medium low heat and leave. Stir time to time. When they're softened and golden brown, remove from heat. Mix in the garlic and dill. Let cool.

4) In a large bowl, beat the egg. Beat in the milk. Start adding the flour mixture. Finally, add the onions and mix just until combined.

5) Grease 9 muffin tins with oil. Bake for 15 - 20 minutes or until a toothpick inserted into the muffin center comes out clean.

Makes 9 muffins.

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