Savory, tender dill-scented
dinner muffins made with zucchini and ricotta cheese.
Dilly
Zucchini Ricotta Muffins
- 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 1 dozen muffins.
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