Dilly Zucchini Ricotta Muffins Serves: 12     Preparation time: 35 minutes 1 1/2 cups flour 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon dill weed 1/4 cup milk 1 stick margarine, melted 2 eggs 2/3 cup ricotta cheese 1/2 cup grated zucchini Directions: Preheat oven to 400°F. Fill muffin tins with cupcake wrappers, or grease and flour tin. In a large bowl, combine flour, sugar, baking powder, salt and dill weed; mix well. In a medium bowl, combine milk, melted margarine and eggs. Stir in ricotta cheese and zucchini; beat well. Add to dry ingredients, stirring just until moistened. The batter will be stiff. Fill prepared muffin tins two-thirds full. Bake for 20 to 25 minutes, or until golden brown.