Dilly Zucchini Ricotta Muffins
Savory, tender dill-scented dinner muffins made with zucchini and ricotta cheese.
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon dill weed
1/4 cup milk
1/2 cup butter or margarine, melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup grated zucchini
- Preheat oven to 400°F (205°C). 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 butter 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.
Makes 12 muffins.