These dill muffins were served with every meal at Agatha Crusty’s. Dense, chewy, and, according to one review I found and my experience making them, a little bland. They come together quickly and bake up dense, like a hearty beer bread. The original recipe calls for dried dill, which I think causes the blandness. Fresh dill, especially in summer, gives these muffins the punchy herb flavor they need. They’re sturdy enough to turn a light dinner salad into an actual meal, and that’s how I’d serve them this time of year.
Dill Muffins
These muffins were served at Agatha’s at Agatha Crusty’s bookstore in Minnetonka’s Bonaventure Mall in the 1980s.
Servings: 13
Ingredients
- 3 cups self-rising flour
- 2 Tbsp. sugar
- 2-3 Tbsp. fresh dill weed chopped
- 12 oz. warm beer
- 4 Tbsp. mixture of butter and margarine melted
Instructions
- Mix flour, sugar and dill weed. Add beer and stir.
- Fill greased muffin tins ⅔ full. Brush tops with butter/margarine mixture.
- Bake at 325° for 15 to 20 minutes, then brush again with butter/margarine mixture. Return to oven and bake until brown and crusty on top.
