Title: Dilly Zucchini Ricotta Muffins
Categories: Bread
Yield: 4 Servings
| 1 1/2 | c | Unbleached flour |
| 3 | ts | Baking powder |
| 3/4 | ts | Dill weed |
| 1/2 | c | Margarine/butter, melted |
| 2/3 | c | Ricotta cheese |
| 2 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/4 | c | Milk |
| 2 | | Large eggs |
| 1/2 | c | Shredded zucchini |
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups. Lightly spoon flour into measuring cup, level off. In
large bowl, combine flour, sugar, baking powder, salt and dill weed, mix
well. In medium bowl combine milk, margarine and eggs. Stir in ricotta
cheese and zucchini, beat well. Add to dry ingredients, stirring just
until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds
full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
Immediately remove from pan and serve.