Cheesy Kapustnyky Muffins with Garlic-Dill Sour Cream

Method

1. Preheat the oven to 190 °C. Grease 6 cups of a muffin tin thoroughly with the butter, right into the corners, so the muffins come out cleanly.

   Add in this stepButter, for greasing 8 g

   oven

2. Shred the cabbage into thin 2 mm strips, then chop across into 1 cm lengths and put it in a bowl. Sprinkle with part of the salt, massage with your hands for 1 minute and leave for 10 min, until it softens and gives off water. Squeeze it hard, a handful at a time, to remove as much liquid as possible.

   Add in this stepWhite cabbage 300 gSalt ¼ tsp

3. Beat the eggs in a large bowl, then whisk in the flour, baking powder, the rest of the salt and the pepper until smooth. Add the squeezed cabbage, sliced spring onions, most of the cheese and most of the chopped dill and mix well.

   Add in this stepEggs 2Plain flour 60 gBaking powder ½ tspSalt ½ tspBlack pepper 1 pinchSpring onions 2Mature cheddar, grated 60 gFresh dill 8.4 g

4. Pack the mixture into the cups right to the top (it shrinks a little as it bakes) and sprinkle with the rest of the cheese. Bake in the oven for 22 min, until the tops are deep golden and a skewer pushed into the centre comes out without wet batter.

   Add in this stepMature cheddar, grated 20 g

   oven

5. While they bake, make the dip: stir the finely grated garlic and the rest of the dill, chopped, into the sour cream.

   Add in this stepSour cream 120 gGarlic cloves ½Fresh dill 3.6 g

6. Let the muffins cool in the tin for 5 min, then run a small knife around the edges and lift them out. Serve warm with the dip.