# Components:
→ Dairy & Eggs
01 - 4 ounces cream cheese, softened
02 - 1/4 cup unsalted butter, softened
03 - 1 large egg
04 - 1/4 cup whole milk
→ Dry Ingredients
05 - 1 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Vegetables & Pickles
10 - 1/2 cup finely chopped dill pickles
11 - 1 tablespoon pickle brine
→ Herbs & Flavorings
12 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
13 - 1 tablespoon chives, finely chopped (optional)
→ Cheese (for topping)
14 - 1/4 cup shredded cheddar cheese (optional)
# Preparation steps:
01 - Preheat oven to 350°F. Grease mini muffin tin or line with paper liners.
02 - In a medium bowl, beat cream cheese and butter together until smooth.
03 - Add egg and milk to the bowl; beat until well combined.
04 - Stir in pickle brine, chopped dill pickles, dill, and chives.
05 - Whisk together flour, baking powder, baking soda, salt, and black pepper in a separate bowl.
06 - Add dry ingredients to wet mixture and gently fold until just incorporated; avoid overmixing.
07 - Divide batter evenly among prepared muffin cups. Sprinkle each with shredded cheddar cheese if desired.
08 - Bake 16 to 18 minutes, until golden and set. A toothpick inserted in the center should come out clean.
09 - Cool in tin for 5 minutes, then transfer bites to wire rack. Serve warm or at room temperature.
