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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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Course:
Breakfast, Brunch, Snacks
Cuisine:
American
Keyword:
Bread, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
muffins
Calories:
149
kcal
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Ingredients
Metric
Imperial
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:
149
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.4
g
|
Cholesterol:
44
mg
|
Sodium:
250
mg
|
Potassium:
86
mg
|
Fiber:
1
g
|
Sugar:
3
g