# What You'll Need:
→ Muffins
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 black pepper
06 - 1/2 teaspoon dried dill or 1 tablespoon fresh dill, chopped
07 - 1 cup sharp cheddar cheese, shredded
08 - 1/4 cup butter, melted and cooled
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
# Step-by-Step:
01 - Preheat oven to 375°F. Line a mini muffin tin with paper liners or grease each cavity generously.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and dill until evenly distributed.
03 - Fold shredded cheddar and chopped dill pickles into the flour mixture.
04 - In a separate bowl, beat eggs, buttermilk, melted butter, and dill pickle juice until blended.
05 - Gently stir the wet ingredients into the dry mixture, mixing just until incorporated. Do not overmix.
06 - Spoon batter evenly into the prepared mini muffin tin, filling each about three-quarters full.
07 - Bake for 15 to 18 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Once cooled, thread one mini muffin, one baby dill pickle, and one cheddar cheese cube onto each skewer or toothpick.
10 - Serve immediately, or refrigerate assembled skewers and consume within 24 hours for optimal texture.
