Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.
Time 35m Yield about 2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the first five ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil; stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with Parmesan cheese., Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
More about “dilly zucchini ricotta muffins recipes”
Time 30m Yield 24 muffins Number Of Ingredients 10 Steps:
Mix dry ingredients in large bowl. Add zucchini; stir to coat. Mix eggs, milk and oil. Add to zucchini mixture; Stir just until moistened. Fill greased muffin cups 2/3 full. Sprinkle with parmesan. Bake at 400* for 20 minutes or until done. Cool in pans for 5-10 minutes.
