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-> [Bakery, Breads, Muffins & Biscuits, Vegetables, Zucchini] -> [Dilly zucchini ricotta muffins Recipe] |
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Dilly zucchini ricotta muffins
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| Artist: |
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| Categories: |
Bakery, Breads, Muffins & Biscuits, Vegetables, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Unbleached Flour | | 2
| tbsp | Sugar | | 3
| tsp | Baking Powder | | 1/2
| tsp | Salt | | 3/4
| tsp | Dill Weed | | 1/4
| cup | Milk | | 1/2
| cup | Margarine/Butter, Melted | | 2
| | Large Eggs | | 2/3
| cup | Ricotta Cheese | | 1/2
| cup | Shredded Zucchini |
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Procedures:
| 1 | Heat oven to 400 °F. | | 2 | Line with paper baking cups or grease, 12 muffin-pan cups. | | 3 | Lightly spoon flour into measuring cup, level off. | | 4 | In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. | | 5 | In medium bowl combine milk, margarine and eggs. | | 6 | Stir in ricotta cheese and zucchini, beat well. | | 7 | Add to dry ingredients, stirring just until moistened (batter will be stiff). | | 8 | Fill prepared muffin cups 2/3rds full. | | 9 | Bake at 400 °F. | | 10 | For 20 to 25 minutes or until golden brown. | | 11 | Immediately remove from pan and serve. |
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