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Dilly Zucchini Ricotta Muffins

 
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Dilly Zucchini Ricotta Muffins recipe

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

1 ½ cups unbleached all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
¾ teaspoon dill weed
*
¼ cup milk
½ cup butter
or margarine
2 large eggs
cup ricotta cheese
½ cup zucchini

Directions

Heat oven to 400℉ (200℃).

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℉ (200℃). for 20 to 25 minutes or until golden brown.

Immediately remove from pan and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 16054% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 174mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 2%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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