Zucchini Dilly Ricotta Muffins
| Yield: | 4 Servings |
| Categories: | Breads |
| 1 1/2 | c | Unbleached flour |
| 2 | tb | Sugar |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | ts | Dill weed |
| 1/4 | c | Milk |
| 1/2 | c | Margarine/butter, melted |
| 2 | Large eggs | |
| 2/3 | c | Ricotta cheese |
| 1/2 | c | Shredded zucchini |
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