🫙 From the Spice Rack
Title: Dilly Zucchini Ricotta Muffins
Servings: 12 1 1/2 c unbleached flour 2 T sugar 3 t baking powder 1/2 t salt 3/4 t dill weed 1/4 c milk 1/2 c butter or margarine 2 large egg 2/3 c ricotta cheese 1/2 c zucchini
maineasy
Ingredients8 items
Ingredients
- 11/2 c unbleached flour
- 2t sugar
- 3t baking powder
- 1/2t salt
- 3/4t dill weed
- 1/4c milk
- 1/2c butter or margarine
- 2large egg
Directions
- 1
Servings: 12 1 1/2 c unbleached flour 2 T sugar 3 t baking powder 1/2 t salt 3/4 t dill weed 1/4 c milk 1/2 c butter or margarine 2 large eg
- 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