Recipe and Photo Submitted by: Kathleen LeBlanc
2 1/2 cups flour
2 tablespoon sugar
1/2 teaspoon salt
2 tablespoon dry minced onion
2 teaspoon dill weed
2 tablespoons butter
1 cup drained small-curd cottage cheese, heated to lukewarm
2 packets of yeast
1/2 cup warm water
Grease the muffin pans. Will yield 24 2-inch muffins.
Blend the first seven ingredients with a fork or pastry blender.
Mix the water and yeast in a small bowl, let stand a few minutes.
Mix in the egg into the yeast. Then add the egg and yeast into the flour mixture. Beat thoroughly. Cover and let rise until doubled in bulk. Beat down.
Fill muffin cups half way. Let rise until doubled in size.
Bake at350 for 20-30 minutes. Remove muffins and cool on rack. Brush with softened butter and sprinkle with coarse salt
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