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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups.
Lightly spoon flour into measuring cup, level off. In large bowl, combine
flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl
combine milk, margarine and eggs. Stir in ricotta cheese and zucchini,
beat well. Add to dry ingredients, stirring just until moistened (Batter
will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400
degrees F. for 20 to 25 minutes or until golden brown. Immediately remove
from pan and serve.
| Ingredients:
1 1/2 Cup(s) unbleached flour1/4 c milk
2 Tablespoon(s) sugar 1/2 c margarine/butter, melted
3 Teaspoon(s) baking powder2 ea large eggs
1/2 Teaspoon(s) salt 2/3 c ricotta cheese
3/4 Teaspoon(s) dill weed 1/2 c shredded zucchini |
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