Dilly Zucchini Ricotta Muffins

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Dilly Zucchini Ricotta Muffins

Dilly Zucchini Ricotta Muffins
Servings 12


  • 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.

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