Dilly Yeast Muffins

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup 2% cottage cheese
• 1 large egg, room temperature, lightly beaten
• 1 tablespoon butter, softened
• 2 tablespoons finely chopped onion
• 4 teaspoons snipped fresh dill or 1 teaspoon dill weed
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2-1/4 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Heat the cottage cheese to 110u0b0 to 115u0b0 add to yeast mixture. Add the egg, butter, onion, dill, sugar, salt, baking soda and 1 cup flour. Beat until smooth. Stir in remaining flour (do not knead).
2. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes.
4. Bake at 350u0b0 for 20-22 minutes or until golden brown. Serve warm.

active dry yeast, warm water, cottage cheese, egg, butter, onion, dill, sugar, salt, baking soda, flour

Taken from www.tasteofhome.com/recipes/dilly-yeast-muffins/ (may not work)