Dill Zucchini Muffins

Submitted by MizzNezz

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

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 24 muffins

ingredients

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

[yogosak]

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.

 

[Missy Wombat]

Very nice muffins. Worked well for miniture muffins for my preschooler and it is a great way of hiding zucchini.