Dilly Zucchini Ricotta Muffins
Lovely cheesy veggie muffins ideal for breakfast, lunch, picnics, snacks and more. These are easy to make and absolutely delicious.
Lovely cheesy veggie muffins ideal for breakfast, lunch, picnics, snacks and more. These are easy to make and absolutely delicious.
Servings 12 muffins
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.
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