Dilly Zucchini Ricotta Muffins Recipe

Name: Dilly Zucchini Ricotta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups unbleached flour, 2 tablespoons sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Dilly Zucchini Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dilly Zucchini Ricotta Muffins

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