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Dilly Ricotta Zucchini Muffins

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Dilly Ricotta Zucchini Muffins
12 muffins Easy
Total: Active:
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Ingredients (10)

  • 1 1/2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon dried dill weed
  • 1/4 cup milk
  • 1/2 cup butter, melted
  • 2 large eggs
  • 2/3 cup ricotta cheese
  • 1/2 cup shredded zucchini
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I don’t remember where I got this recipe. I entered it into my data base several years ago. The muffins are not low calorie, but are quite tasty. They make a nice light meal with a green salad and fruit. I’ve also made them using part-skim ricotta, 1/2 cup egg substitute, and replacing 1/4 cup of the butter with 1/4 cup applesauce.


  1. 1In a large bowl, combine the flour, sugar, baking powder, salt, and dill.
  2. 2In a medium bowl, combine the milk, melted butter, and eggs. Stir in ricotta cheeseand shredded zucchini. Mix well.
  3. 3Add the wet ingredients to the dry ingredients, stirring just until moistened. (The batter will be stiff.)
  4. 4Fill 12 greased muffins cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes, until golden brown.
  5. 5Immediately remove from pan and serve.
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