Directions:
- In a large mixing bowl, dissolve yeast in warm milk.
- Stir in 1 1/2 cups flour, sugar, Italian seasoning, dill weed, salt, egg, and oil.
- Beat until smooth.
- Beat in enough of the remaining flour to achieve a slightly sticky, thick batter.(I used all of the flour).
- Do not knead.
- Cover with a lint free towel and let rise in a warm place until doubled, about 45 minutes.
- Spoon batter into muffin cups that have been coated with non-stick cooking spray.
- Cover with a lint free towel and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400° for 13-18 minutes, or until golden brown.
- Remove from pans to wire cooling racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.8 Kcal (1201 kJ) | ||
| Calories from fat | 71.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 7% | |
| Sodium | 246.79mg | 10% | |
| Potassium | 144.54mg | 3% | |
| Total Carbs | 45.16g | 15% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 7.62g | 15% | |
| Iron | 0.6mg | 4% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 250.52 Kcal (1049 kJ) | ||
| Calories from fat | 62.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 12% | |
|---|---|---|---|
| Cholesterol | 18.67mg | 7% | |
| Sodium | 215.57mg | 10% | |
| Potassium | 126.26mg | 3% | |
| Total Carbs | 39.45g | 15% | |
| Sugars | 5.22g | 24% | |
| Dietary Fiber | 1.6g | 7% | |
| Protein | 6.66g | 15% | |
| Iron | 0.6mg | 4% | |
| Calcium | 58.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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