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Savory chive, dill and feta muffins are a nice alternative to a dinner roll. They are packed with fresh, bright garden herbs and tangy feta with a hint of garlic in every bite. These muffins are easy to make plus they deliver a burst of flavor for minimal WW points and saturated fat.
Chive, dill and feta muffins are versatile and can be served for breakfast, lunch or dinner plus they are great for a mid-afternoon snack. They pair beautifully with a slice of quiche or omelette. A bowl of hearty soup with one of these muffins on the side is a lunch time or light dinner winner. One of these savory muffins is a nice accompaniment to an entree salad or grilled chicken or salmon.
A basket full of chive, dill and feta muffins is a great addition to any dinner or holiday table or brunch buffet. They are easy to pack up and transport making them a great take along to a potluck meal with family and friends.
These chive, dill and dill muffins are perfect to get you out of a bread basket rut. They are flavorful, low in points and saturated fat – what’s not to like.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- King Arthur 00 pizza flour
- Plain non-fat yogurt
- Egg whites
- Fresh chives
- Fresh dill
- Fat free feta crumbles – I have also used reduced fat and full fat.
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Onion powder
- Water
Making the Muffins
- Chop the fresh dill and chives and set aside.
- Place the King Arthur 00 flour into a mixing bowl along with the baking powder, baking soda, salt, and chopped dill and chives. Combine all these ingredients together.
- Add the crumbled feta to the dry ingredients and stir to mix it in.
- Add the plain non-fat yogurt and egg whites to the dry ingredients. Use a fork or wooden spoon and start to combine all these ingredients together.
- Add the water slowly to the mixing bowl as you continue to stir it into the ingredients until you have a uniform batter.
- Use a large cookie scooper to portion the batter into foiled lined wells in a cupcake tin.
- Bake the muffins until the tops spring back when lightly pressed or a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven when they are done and let them sit briefly.
- Transfer the muffins to a cooling rack and allow to cool.
- Serve the muffins when warm or at room temperature. Refrigerate or freeze leftovers.
Serving Ideas
- Chive, dill and feta muffins can be cut in half, smeared with some reduced fat cream cheese and topped with smoked salmon for a quick breakfast. They also can be served with a wedge of quiche, frittata or a plate of scrambled eggs or omelette.
- These muffins pair well with a bowl of soup or a Greek or green salad. Chive, dill and feta muffins are a pair well with most proteins and can be served instead of a dinner roll.
- One of these muffins served with some fresh fruit or a string cheese stick is a satisfying mid-afternoon snack.
- Chive, dill and feta muffins are a wonderful addition to a bread basket on a holiday table or brunch or dinner buffet.
WW 1 pt per muffin, 3 pt per 2 muffins with fat free feta
2 pt per muffin, 4 pt per muffin with full fat feta
Note: 2.5 c King Arthur 00 flour has 20 pt vs 32 pt for the same amount of all purpose flour.
Equipment
- cupcake tins
- foil cupcake liners
- Chef knife
- Cutting board
- mixing bowl
- wood spoon
- spatula
- measuring spoons and cups
- cooling rack
Ingredients
- 2½ c King Arthur 00 pizza flour
- ½ c plain non fat yogurt
- 5 egg whites
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp garlic powder
- ¾ tsp onion powder
- 1 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 2 oz fat free feta crumbles (see notes below)
- ¾ c water
Instructions
- Preheat the oven to 350℉.
- Place foil cupcake liners into the cupcake tin wells and set aside.
- Rinse the chives and dill and place on a paper towel and pat dry. Finely chop the chives and dill then set aside.
- Place the King Arthur 00 pizza flour, baking powder, baking soda, garlic powder, onion powder, salt and chopped chives and dill into a mixing bowl. Use a fork or wooden spoon to mix all these dry ingredients together.
- Weigh out the required amount of fat free feta cheese crumbles and add to the dry ingredients. Mix them into the dry ingredients.
- Add the yogurt and egg whites to the dry ingredients and begin to mix them together. Add the water and continue to mix until you have a uniform batter.
- Use a large cookie scooper and portion out the batter into the wells of the cupcake tins.
- Place the muffins into the oven and bake at 350℉ for 18-21 min. I checked the muffins at 18 min and baked them for an additional 2 min for a total of 20 min. The muffins are done when the top springs back when lightly pressed or a toothpick inserted into the middle comes out clean.
- Remove the muffins from the oven when they are done. Let them sit for 5-10 min and then transfer them to a cooling rack.
- Serve the muffins warm or at room temperature. Refrigerate or freeze leftovers.
