Preheat the oven to 400°
and place paper lines in 12 muffin cups.
In the food processor, pulse the eggs,
yogurt, and oil until well blended. Add the dry ingredients and pulse as
briefly as possible until the ingredients are just moistened and
still lumpy. Spoon the batter into the muffin cups
and bake for 12-15 minutes until the tops are puffed and golden. Eat them right away - they don't last
well overnight.
A fragrant muffin with a tender crumb and
slightly tangy flavor, Yogurt Dill Muffins is a perfect accompaniment to
a stew or soup. You can vary the herb used to suit the food you're
serving it with: try rosemary, oregano, fresh chives, or simply parsley.
Make extra-sure not to over beat these in the food processor or they'll
be extremely tough or even inedible.
