Food recipes
Dilly Zucchini Ricotta Muffins
Dilly Zucchini Ricotta Muffins Servings: 4 Ingredients: • 1 1/2 cup Unbleached flour • 2 tbsp Sugar • 3 tsp Baking powder • 1/2 tsp Salt • 3/4 tsp Dill weed • 1/4 cup Milk • 1/2 cup Margarine/butter, melted • 2 Hefty...
Dilly Zucchini Ricotta Muffins
Servings: 4
Ingredients:
• 1 1/2 cup Unbleached flour
• 2 tbsp Sugar
• 3 tsp Baking powder
• 1/2 tsp Salt
• 3/4 tsp Dill weed
• 1/4 cup Milk
• 1/2 cup Margarine/butter, melted
• 2 Hefty eggs
• 2/3 cup Ricotta cheese
• 1/2 cup Shredded zucchini
Instructions:
1. Warm oven to 400°F F. Line with paper baking cups or grease, 12 muffin-pan cups. Evenly spoon flour into measuring cup, point off.
2. In massive bowl, mix flour, sugar, baking powder, salt and dill weed, mix properly. In medium bowl add milk, margarine and eggs.
3. Stir in ricotta cheese and zucchini, beat very well. Cover to dry elements, stirring just until moistened (Batter will be rigid).
4. Fill created muffin cups 2/3rds finish. Bake at 400°F for 20 to 25 minutes or until golden brown. Routinely remove versus pan and serve.
Servings: 4
Ingredients:
• 1 1/2 cup Unbleached flour
• 2 tbsp Sugar
• 3 tsp Baking powder
• 1/2 tsp Salt
• 3/4 tsp Dill weed
• 1/4 cup Milk
• 1/2 cup Margarine/butter, melted
• 2 Hefty eggs
• 2/3 cup Ricotta cheese
• 1/2 cup Shredded zucchini
Instructions:
1. Warm oven to 400°F F. Line with paper baking cups or grease, 12 muffin-pan cups. Evenly spoon flour into measuring cup, point off.
2. In massive bowl, mix flour, sugar, baking powder, salt and dill weed, mix properly. In medium bowl add milk, margarine and eggs.
3. Stir in ricotta cheese and zucchini, beat very well. Cover to dry elements, stirring just until moistened (Batter will be rigid).
4. Fill created muffin cups 2/3rds finish. Bake at 400°F for 20 to 25 minutes or until golden brown. Routinely remove versus pan and serve.