When I make soup as the main course I always serve some sort of bread. This original recipe for honey mustard muffins with dill seed were inspired by one of my family favorites (Dilly Bread) and French’s Honey Mustard. The flavor combination comes together so well that my families’ first bite was brought with smiles. For me and my family, this recipe is a keeper.
Ingredients:
1/4 cup FRENCH'S® Honey Mustard
1/4 cup olive oil, plus small amount of oil for oiling muffin cups
2 cup all-purpose flour, plus a small amount of flour for dusting muffin cups
1 tbsp baking powder
2 eggs, slightly beaten
1/3 cup milk
1/3 cup honey
2 tbsp dill seed
3/4 tsp salt
Directions:
Preheat oven to 400 degrees F. Use a small amount of oil to grease 12 (approximately 3-inch diameter x 1-inch deep) muffin cups. Dust each muffin cup lightly with flour; set aside muffin tin.
In a large mixing bowl combine 2 cups flour, baking powder, and salt; set aside. Combine eggs, half and half, French’s Honey Mustard, honey, dill seed and 1/4 cup olive oil in a medium mixing bowl; beat well to blend. Add the dry ingredients. Blend with a mixer or wooden spoon until all dry particles are moistened. Fill each muffin cup to about 2/3rd full with ice cream scooper or spoon. Bake muffins in preheated 400 degree F oven for about 20 to 25 minutes until golden brown. Recipe makes 12 muffins.
These muffin freeze well. Great as an appetizer when made in the mini muffin tins.
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