---------- Exported from CookWorks for Meal-Master, v7.0
 
      Title: DILLY ZUCCHINI RICOTTA MUFFINS
 Categories: Breads
   Servings: 12
 
 
   1 1/2 c  unbleached flour
       2 T  sugar
       3 t  baking powder
     1/2 t  salt
     3/4 t  dill weed
     1/4 c  milk
     1/2 c  butter or margarine
       2    large egg
     2/3 c  ricotta cheese
     1/2 c  zucchini
 
   Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 
 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In 
 large bowl, combine flour, sugar, baking powder, salt and dill weed, mix 
 well. In medium bowl combine milk, margarine and eggs. Stir in ricotta 
 cheese and zucchini, beat well. Add to dry ingredients, stirring just until
  moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. 
 Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. 
 Immediately remove from pan and serve.
 
 
 
 
 
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