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.

4.50 from 92 votes

Print Pinterest Add to Collection

Course: Breakfast, Brunch, Snacks

Cuisine: American

Keyword: Bread, Vegetables

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 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.
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.