Dill muffins with dip

Name: Dill muffins with dip
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 collar Dill; 350 g Flour; 1 package Baking Powder; 2 Eggs (size M); 1/4 l Milk; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 150 g Crèmefraîche; 1-2 TABLESPOONS Vodka; 7-10 Tbsp Lemon zest; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 collar Dill
350 g Flour
1 package Baking Powder
2 Eggs (size M)
1/4 l Milk
6 TABLESPOONS Oil
7-10 Tbsp Salt
1 TEASPOON Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
150 g Crèmefraîche
1-2 TABLESPOONS Vodka
7-10 Tbsp Lemon zest
7-10 Tbsp Grease

Directions

1
Wash the dill, dab dry and chop finely, except for a little to garnish. Put flour and baking powder in a mixing bowl and mix well. Add eggs, milk, oil, salt, sugar, lemon peel and dill and knead with the dough hooks of the hand mixer to a smooth dough. Grease the muffin tray (12 trays of 7 cm Ø each).
2
Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Mix crème fraîche with vodka. Serve muffins cold or lukewarm with a dash of crème fraîche, lemon zest and dill