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Dilly Zucchini Ricotta Muffins

Dilly Zucchini Ricotta Muffins - TheRecipe.Website
Written by Josh P

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 MuffinsLemon Ginger Muffins and Spiced Peach Muffins to name but a few.

Dilly Zucchini Ricotta Muffins - TheRecipe.Website

Dilly Zucchini Ricotta Muffins

Lovely cheesy veggie muffins ideal for breakfast, lunch, picnics, snacks and more. These are easy to make and absolutely delicious.
4.57 from 85 votes
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Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: Bread, Vegetables
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 149kcal

Ingredients
 

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.
  • In a medium bowl, combine milk, melted margarine and eggs. Stir in ricotta cheese and zucchini; beat 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