Dilly zucchini ricotta muffins

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Main Ingredient: Cheese Eggs Zucchini
Preparation: Baked Goods
Course: Bakery Biscuits and Muffins
Yield:

Dilly zucchini ricotta muffins ingredients

1 1⁄2 c unbleached flour
2 T Sugar
3 t baking powder
1⁄2 t Salt
3⁄4 t dill weed
1⁄4 c Milk
1⁄2 c margarine or butter, melted
2 large eggs
2⁄3 c Ricotta cheese
1⁄2 c Shredded zucchini

Cooking Dilly zucchini ricotta muffins

1. Heat oven to 400 °F. Line with paper baking cups or grease, 12 muffin-pan cups.
2. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.
3. In medium bowl combine milk, margarine and eggs.
4. Stiri in ricotta cheese and zucchini, beat well.
5. Add to dry ingredients, stirring just until moistened (batter will be stiff).
6. Fill prepared muffin cups 2/3rds full.
7. Bakei at 400 °F. For 20 to 25 minutes or until golden brown.
8. Immediately remove from pan and serve.