Dilly Zucchini Ricotta Muffins

I felt that I could help this recipe out a bit, so I decided to adopt it from the Recipezaar recipe account. It will be updated as soon as I can get around to it.. until then, make it at your own risk :) just kidding! I do hope I can help this wounded recipe out!

• Ready In: 0 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups unbleached flour
• 2  tablespoons sugar
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon dill weed
• 1⁄4 cup milk
• 1⁄2 cup margarine, Melted or 1⁄2 cup butter
• 2  large eggs
• 2⁄3 cup ricotta cheese
• 1⁄2 cup zucchini, Shredded

Directions

1. Heat oven to 400 degrees F.
2. Line with paper baking cups or grease, 12 muffin-pan cups.
3. Lightly spoon flour into measuring cup, level off.
4. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.
5. In medium bowl combine milk, margarine and eggs.
6. Stir in ricotta cheese and zucchini, beat well.
7. Add to dry ingredients, stirring just until moistened (Batter will be stiff).
8. Fill prepared muffin cups 2/3rds full.
9. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
10. Immediately remove from pan and serve.