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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 2 tablespoons granulated sugar

  3. 3 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 3/4 teaspoon dill weed

  6. 1/4 cup milk

  7. 1/2 cup butter or margarine, melted

  8. 2 large eggs

  9. 2/3 cup ricotta cheese

  10. 1/2 cup grated zucchini

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C). Fill muffin tins with cupcake wrappers, or grease and flour tin.

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

  3. 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.

  4. Bake for 20 to 25 minutes, or until golden brown.

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