Dilly Zucchini Ricotta Muffins are a vegetarian delight. These muffins are so fast to make and so tasty. Even my grandchildren enjoy both helping to make and eating them. I often place the grated zucchini on paper towel to absorb any additional moisture. The batter mix will blend easier this way. As I was asked in a supermarket a few days ago, yes a zucchini is the same as a courgette. This recipe is just one of many superb muffin recipes on this site. I have tried most of them! Recipes such as Cheese and Bacon Muffins, Lemon Ginger Muffins and Spiced Peach Muffins to name but a few.
Dilly Zucchini Ricotta Muffins
Lovely cheesy veggie muffins ideal for breakfast, lunch, picnics, snacks and more. These are easy to make and absolutely delicious.
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Servings: 12 muffins
Calories: 149kcal
Ingredients
- 1 1/2 cups flour
- 2 Tbs sugar
- 3 tsp baking powder
- 1/2 tsp Salt
- 3/4 tsp dill
- 1/4 cup milk
- 1 stick margarine melted
- 2 large eggs free range
- 2/3 cup ricotta cheese
- 1/2 cup zucchini grated
Instructions
- Preheat oven to 400°F. Fill muffin tins with cupcake wrappers, or grease and flour tin.
- In a large bowl, combine flour, sugar, baking powder, salt and dill weed; mix well.
- Add to dry ingredients, stirring just until moistened. The batter will be stiff.
- The batter will be stiff. Fill prepared muffin tins two-thirds full.
- Bake for 20 to 25 minutes, or until nicely golden brown.
Notes
A lovely vegetarian muffin for that added flavour and texture.
Nutrition
Calories: 149kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 44mg | Sodium: 250mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g