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| 2 Tasse | all-purpose flour |
| 1 Esslöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 Tasse | Parmesan cheese freshly grated |
| 1 Tasse | milk |
| 1 gross | egg |
| 1/4 Tasse | butter or margarine, melted |
| 1 Esslöffel | Chopped fresh dill leaves (1 tsp. dried) |
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Preheat oven to 425 degrees. Generously grease 12 muffin cups or line with papers.
Combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly. Stir in Parmesan cheese.
In a separate bowl, whisk together the milk, egg, and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in the dill. Spoon into the prepared muffin cups and bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cook on a rack for 5 minutes, then tilt the muffins on their sides or transfer them to the rack to complete cooling.
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