DILLY ZUCCHINI RICOTTA MUFFINS
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
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.
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Jade Breckenridge
[email protected]I love the dilly flavor of these muffins. It's so unique and refreshing.
Terrance Bernard
[email protected]These muffins are a great make-ahead breakfast or snack. I made a batch on Sunday, and I've been enjoying them all week.
Umar Bilal
[email protected]I'm not a big fan of dill, so I omitted it from my muffins. They were still delicious!
Jeven Jeet
[email protected]These muffins are a great way to use up leftover zucchini. I always have a few zucchini in my fridge, and these muffins are a great way to use them up before they go bad.
Parmod Sah
[email protected]I love that these muffins are a healthier alternative to traditional muffins. They're lower in calories and fat, and they're packed with nutrients.
Akhtar Hayat
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They'll never know they're eating zucchini!
Zeeshu And Aishu CHANNEL
[email protected]I used Greek yogurt instead of ricotta cheese, and they were still delicious.
Kishor Japrel
[email protected]I added some chopped walnuts to my muffins for extra crunch. They turned out great!
MD Rahat faruki MD Rahat faruki
[email protected]These muffins are perfect for a grab-and-go breakfast or snack. They're also great for packing in lunches.
Jennifer B
[email protected]I love the texture of these muffins. They're moist and fluffy, with a slightly crispy exterior.
somrat likon
[email protected]I'm always looking for new ways to use zucchini, and these muffins are a great option. They're a delicious and creative way to enjoy this summer vegetable.
ARUP MOHALDAR
[email protected]These muffins are so easy to make. I just threw all the ingredients in a bowl and mixed them together. They were in the oven in less than 10 minutes.
Tom Dean
[email protected]I made these muffins for my picky kids, and they ate them up! They loved the sweet and savory flavor combination.
Tanveer Shahzad
[email protected]I'm not usually a fan of zucchini, but I loved these muffins! The dilly flavor really balances out the zucchini and makes them taste delicious.
Adir workenh
[email protected]I love that these muffins are a healthy way to start the day. They're packed with zucchini and ricotta, which are both good sources of nutrients. Plus, they're low in calories and fat.
Nancy Gathoni
[email protected]These muffins were a hit at my brunch party! They're so moist and flavorful, and the dilly zucchini adds a unique and refreshing twist. I'll definitely be making these again.