| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins, Breads, Dinner |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached Flour |
| 3 |
ts |
Baking Powder |
| 3/4 |
ts |
Dill Weed |
| 1/2 |
c |
Margarine/Butter, Melted |
| 2/3 |
c |
Ricotta Cheese |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 2 |
|
Large Eggs |
| 1/2 |
c |
Shredded Zucchini |
INSTRUCTIONS
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.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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