Dilly Zucchini Ricotta Muffins Recipes

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DILLY ZUCCHINI RICOTTA MUFFINS



Dilly Zucchini Ricotta Muffins image

I felt that I could help this recipe out a bit, so I decided to adopt it from the Recipezaar recipe account. It will be updated as soon as I can get around to it.. until then, make it at your own risk :) just kidding! I do hope I can help this wounded recipe out!

Provided by love4culinary

Categories     Quick Breads

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Heat oven to 400 degrees F.
  • 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 degrees F. for 20 to 25 minutes or until golden brown.
  • Immediately remove from pan and serve.

ZU-KEY-NI DILL MUFFINS



Zu-Key-ni Dill Muffins image

These light muffins are a favorite menu item at the historic Baldpate Inn, where I'm innkeeper and cook.-The Baldpate Inn, Lois Smith, Estes Park, Colorado

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

3-1/2 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
1 tablespoon dill weed
2 teaspoons salt
2 cups grated unpeeled zucchini
2 eggs
1-1/2 cups milk
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first five ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil; stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with Parmesan cheese., Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

DILL ZUCCHINI MUFFINS



Dill Zucchini Muffins image

Make and share this Dill Zucchini Muffins recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 10

3 1/2 cups flour
1/3 cup sugar
2 tablespoons baking powder
2 teaspoons dill weed
2 teaspoons salt
2 cups grated zucchini
2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup grated parmesan cheese

Steps:

  • Mix dry ingredients in large bowl.
  • Add zucchini; stir to coat.
  • Mix eggs, milk and oil.
  • Add to zucchini mixture; Stir just until moistened.
  • Fill greased muffin cups 2/3 full.
  • Sprinkle with parmesan.
  • Bake at 400* for 20 minutes or until done.
  • Cool in pans for 5-10 minutes.

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