Dill Zucchini Muffins Recipes

DILLY ZUCCHINI RICOTTA MUFFINS

Steps:

• 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.

DILL ZUCCHINI MUFFINS

Steps:

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

ZUCCHINI PARMESAN MUFFINS

Steps:

• In a large bowl, combine the first five ingredients.
• Add zucchini and stir until coated.
• Combine the eggs, milk and oil, stir into zucchini mixture just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full.
• Sprinkle with parmesean cheese.
• Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire rack.

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
• Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
• Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.