CHEDDAR DILL MUFFINS

By Bernadette Colvin Unlike many other baked goods, these muffins are surprisingly savory. I serve them with stew, soup and other entrees. In the summer, 1 cup add zucchini or summer squash for extra flavor and nutrition!

• 3 1/2 cups whole wheat pastry flour
• 1 cup shredded Cheddar cheese
• 3 tablespoons honey, agave or unrefined sugar (optional)
• 2 tablespoons baking powder
• 1/4 cup fresh dill weed, chopped
• 1 teaspoon unrefined sea salt
• 1 3/4 cups milk
• 2 eggs, lightly beaten
• 1/4 cup butter, melted

In a bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.Bake at 400 degrees F for 25-30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.