Dill Zucchini Muffins

MizzNezz's Note:

Very light---and a fantastic new flavor! You must try these!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 muffins

• 3 ½ cups flour
• 1⁄3; cup sugar
• 2 tablespoons baking powder
• 2 teaspoons dill weed
• 2 teaspoons salt
• 2 cups grated zucchini
• 2 eggs
• 1 ½ cups milk
• ½ cup vegetable oil
• ½ cup grated parmesan cheese

Directions:

1. Mix dry ingredients in large bowl.
2. Add zucchini; stir to coat.
3. Mix eggs, milk and oil.
4. Add to zucchini mixture; Stir just until moistened.
5. Fill greased muffin cups 2/3 full.
6. Sprinkle with parmesan.
7. Bake at 400* for 20 minutes or until done.
8. Cool in pans for 5-10 minutes.

Reviews

[Chef #451675]

This is a fantastic recipe as far as taste. It makes a great dinner muffin, tasting a bit like cornbread. I agree--I'd add more dillweed.

[Chef Edie C]

I have made these on several occasions and they come out perfect every time. I used a little more of the cheese on the tops The combination of dill and parmesan gives a very unique taste. A great savory muffin for a brunch. Another recipe to use up that summer squash. They also freeze well.

[conluvscats]

This is a great dinner muffin! I'm going to add a little more dill the next time I make it though. The recipe makes a lot of muffins. I will definately cut the recipe in half and there will be a next time for this recipe.