ZUCCHINI RICOTTA MUFFINS
1 1/2 cups unbleached flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
3/4 tsp dill weed (optional)
1/4 cup milk
1/2 cup butter, melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini
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 2/3 full.
Bake at 400 degrees F for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve warm.
Adapted from source: Sam Waring, 1990's
1 1/2 cups unbleached flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
3/4 tsp dill weed (optional)
1/4 cup milk
1/2 cup butter, melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini
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 2/3 full.
Bake at 400 degrees F for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve warm.
Adapted from source: Sam Waring, 1990's
MsgID: 3159299
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - April 2018
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - April 2018
Board: Daily Recipe Swap at Recipelink.com
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