FBD

Dilly Zucchini Ricotta Muffins

A bread recipe for Dilly Zucchini Ricotta Muffins.

ItalianOtherEasy20 minBy Northstar

Ingredients

Servings
4
  • 1 1/2 c Unbleached flour
  • 2 tb Sugar
  • 3 ts Baking powder
  • 1/2 ts Salt
  • 3/4 ts Dill weed
  • 1/4 c Milk
  • 1/2 c Margarine/butter, melted
  • 2 Large eggs
  • 1/2 c Ricotta cheese
  • 1/2 c Shredded zucchini

Instructions

  1. 1

    Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups.

  2. 2

    Lightly spoon flour into measuring cup, level off.

  3. 3

    In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.

  4. 4

    In medium bowl combine milk, margarine and eggs.

  5. 5

    Stir in ricotta cheese and zucchini, beat well.

  6. 6

    Add to dry ingredients, stirring just until moistened (Batter will be stiff).

  7. 7

    Fill prepared muffin cups 2/3rds full.

  8. 8

    Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.

  9. 9

    Immediately remove from pan and serve.

Tags

italianbread-recipes-500