This is a yeast waffle batter that I adapted to make muffins. I loved how fluffy the America's Test Kitchen Family Baking Book recipe was coming out, so I decided to see if I could adapt it to make muffins.
Stacey's Havarti Dill Yeast Muffin Ingredients
2c all-purpose unbleached flour, organic
1.5 tsp yeast
1 tsp salt
2 tsp dried dill weed
1 3/4c lowfat milk, organic
2 tbs honey (although 1 tbs is probably enough)
1/2c olive oil, organic
2 eggs, lightly beaten
5 oz lite havarti cheese, cut in chunks (but you can use regular)
Preheat oven to 350F. Mix all the dry ingredients together. Then heat the milk to about 110F using a thermometer or your handy dandy temperature gun (this one is my favorite) and pour it into the dry ingredients. Stir until combined. Add the oil and eggs and stir to combine. Then mix in the cheese chunks.
Let this rise somewhere warm. I usually just put it in the microwave without turning it on because the microwave is usually always warm. Otherwise you could cover with saran wrap and leave in a sunny window, or on a heating pad. If you're more patient, you can just leave it at room temperature to rise. It will start to get bubbly and frothy.
Once bubbly and somewhere between 1.5-2 times the original size, you can use a muffin scoop to dish out the batter into greased muffin tins. I just brushed mine with more olive oil. I wish I tried to see how they'd turn out with muffin papers - you can try it and let me know or wait for me to do it and re-post. :) Put them in the oven on the middle/top rack for about 15 minutes, rotating once at the halfway point.
Once they're a nice golden brown on top, you can take them out to let them cool.
While they're still warm (don't burn yourself), use a butter knife around the edges to free them from their muffin pan prison.
They're so fluffy! I thought this recipe was a tiny bit on the sweet side, so you can use 1/2 the honey like I mentioned in the ingredients list. But if you love honey like I do... have at it. :)