Dilly Zucchini Ricotta Muffins

Ingredients

• Servings: 4
• 1 1/2 cups unbleached flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon dill weed
• 1/4 cup milk
• 1/2 cup margarine, melted or 1/2 cup butter
• 2 large eggs
• 2/3 cup ricotta cheese
• 1/2 cup zucchini, shredded

Recipe

• 1 heat oven to 400 degrees 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 degrees f. for 20 to 25 minutes or until golden brown.
• 10 immediately remove from pan and serve.