# Components:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon dried dill or 1 tablespoon freshly chopped dill
07 - 1 cup shredded sharp cheddar cheese
08 - 1/4 cup melted and cooled butter
09 - 2 large eggs
10 - 3/4 cup buttermilk
11 - 1/4 cup dill pickle juice
12 - 1/2 cup chopped dill pickles
→ Assembly
13 - 12 whole baby dill pickles
14 - 12 small cheddar cheese cubes, approximately 1/2 inch each
15 - 12 wooden skewers or toothpicks
# Preparation steps:
01 - Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease thoroughly.
02 - Whisk together flour, baking powder, baking soda, salt, black pepper, and dill in a large bowl.
03 - Fold in shredded cheddar and chopped dill pickles until evenly distributed.
04 - In a separate bowl, whisk eggs, buttermilk, melted butter, and pickle juice until smooth.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overmix.
06 - Spoon the muffin batter evenly into the prepared tin, filling each cavity about three-quarters full.
07 - Bake for 15 to 18 minutes or until muffins are golden and a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and cool completely.
09 - Thread one cooled mini muffin, one baby dill pickle, and one cheddar cube onto each skewer.
10 - Serve immediately or refrigerate for up to 24 hours to maintain optimal texture.
