Friday, June 6, 2008

Zucchini Dill Muffins

1 ½ c flour
2 tblsp sugar
3 tsp baking powder
½ tsp salt
½ tsp dill weed
¼ c milk
½ c butter, melted
2 large eggs
2/3 c ricotta cheese
½ c shredded zucchini

Heat over to 400*. Line muffin tin with 12 baking cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill. Mix well. In medium bowl combine milk, butter and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened. Fill muffin cups 2/3 full. Bake at 400* for 20-25 minutes or until golden brown. Serve warm with lots of fresh butter. Goes well with a nice salad.

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