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Cheddar Cheese Herb Muffins
Source: dLife

A savory muffin made with cheddar cheese, dill, and thyme.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 164.0
Total Carbs 17.7 g
Dietary Fiber 1.5 g
Sugars 2.3 g
Total Fat 4.8 g
Saturated Fat 2.0 g
Unsaturated Fat 0.9 g
Potassium 146.0 mg
Protein 13.2 g
Sodium 419.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Flour, white, unbleached, enriched
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
1 cup  cornmeal
1 tbsp  brown sugar
1 each  eggs
1 each  egg whites
1 cup  low fat buttermilk
3 tbsp  chopped scallions
0 1/2 tsp  dijon mustard
1 tsp  dried dill weed
0 1/2 tsp  ground thyme
0 1/4 tsp  black pepper
1 tbsp  vegetable oil
1 cup  low fat cheddar cheese, shredded
1 each  cooking spray
  1. Preheat the oven to 400 degrees.
  2. Mix together the flour, baking powder, baking soda, and salt in a large mixing bowl. Thoroughly mix in the cornmeal and brown sugar.
  3. In a separate bowl, beat the egg and egg white until frothy.
  4. Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs.
  5. Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture.
  6. Add the egg mixture to the dry ingredients, stirring just enough to make a uniformly moist batter.
  7. Spoon the batter into cooking spray coated muffin tins and sprinkle the muffin tops with the reserved cheese.
  8. Bake for about 20 minutes, until a knife inserted into the center of a muffin comes out clean.

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