Best 3 Dilly Zucchini Ricotta Muffins Recipes

Dilly Zucchini Ricotta Muffins image

Provided by love4culinary

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 image

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 image

Provided by MizzNezz

Time 30m

Yield 24 muffins

Number Of Ingredients 10