DILL CHEESE MUFFINS

2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup freshly grated Parmesan cheese
1 cup milk
1 large egg
1/4 cup butter or margarine, melted
1 Tbsp. chopped fresh dill leaves (1 tsp. dried)

Preheat oven to 425 degrees F. Generously grease 12 muffin cups or line with papers.

Combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly. Stir in Parmesan cheese.

In a separate bowl, whisk together the milk, egg, and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in the dill. Spoon into the prepared muffin cups.

Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cook on a rack for 5 minutes, then tilt the muffins on their sides or transfer them to the rack to complete cooling.

Source: Judy Gorman's Breads of New England