The GoatMentor Recipe book
Dilly Zucchini Ricotta Muffins
- 1 ½ c. whole wheat flour
- 3 tsp. baking powder
- ¾ tsp. dill weed
- ½ c. butter, melted
- 2/3 c. ricotta cheese
- 2 T. honey
- ½ tsp. salt
- ¼ c. goat milk
- 2 eggs
- ½ c. shredded zucchini
In a large bowl, combine flour, baking powder, salt and dill weed. Mix
well.
In a medium bowl combine milk, honey, butter and eggs. Stir in ricotta
cheese and zucchini and beat well. Add to dry ingredients, stirring just
until moistened. (Batter will be stiff) Put in greased muffin tins, filling
them about 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until
golden brown. Excellent hot or cold.