| Yield | 12 |
|---|---|
| Prep Time | 35 minutes |
| Recipes | Muffins |
| Yield | 12 |
|---|---|
| Prep Time | 35 minutes |
| Recipes | Muffins |
Dilly Zucchini Ricotta Muffins
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
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.