Dilly Zucchini Ricotta Muffins
Dilly Zucchini Ricotta Muffins
Dilly Zucchini Ricotta Muffins
Servings 12
Ingredients
- 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
Instructions
- 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.
