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Recipe Name: Dilly Zucchini Ricotta Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Cup(s) Unbleached flour
3 Teaspoon(s) Baking Powder
3/4 Teaspoon(s) Dill weed
1/2 Cup(s) Margarine/butter, melted
2/3 Cup(s) Ricotta cheese
2 Tablespoon(s) Sugar
1/2 Teaspoon(s) Salt
1/4 Cup(s) Milk
2 Large eggs
1/2 Cup(s) Shredded zucchini
Directions:
Heat oven to 400 degrees F. Line with paper baking cups or grease,
12muffin-pan cups.Lightly spoon flour into measuring cup, level off.
In large bowl,combine flour, sugar, baking powder, salt and dill weed,
mix well. Inmedium bowl combine milk, margarine and eggs. Stir in
ricotta cheeseand zucchini, beat well. Add to dry ingredients,
stirring just untilmoistened (Batter will be stiff). Fill prepared
muffin cups 2/3rdsfull. Bake at 400 degrees F. for 20 to 25 minutes or
until goldenbrown. Immediately remove from pan and serve.From The
Redbook Bread Book and Farm Journal's Complete Home BakingBook.
Fileftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 300
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 106.9mg
Sodium: 752.9mg
Potassium: 204.8mg
Carbohydrates: 46.6g
Fiber: 1.5g
Sugar: 7.8g
Protein: 13.4g


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