Savory Zucchini Muffins: A Delicious Twist on a Classic
Are you tired of the same old sweet muffin recipes? Look no further! These savory zucchini muffins are a game-changer. Not only are they packed with flavor, but they’re also surprisingly healthy. With the addition of ricotta cheese and dill, these muffins are perfect for a light meal or snack.
A Recipe Worth Remembering
I stumbled upon this recipe years ago, and it’s been a staple in my kitchen ever since. While they may not be low in calories, these muffins are a treat worth indulging in. Plus, you can easily make them healthier by substituting some of the ingredients. I’ve had success using part-skim ricotta, egg substitute, and applesauce to reduce the fat content.
A Perfect Pairing
These muffins are best served with a fresh green salad and some fruit on the side. The combination of flavors and textures is a match made in heaven. Whether you’re looking for a quick breakfast or a satisfying lunch, these muffins fit the bill.
Getting Started
Before we dive into the recipe, let’s take a look at what you’ll need:
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon dried dill weed
- 1/4 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 2/3 cup ricotta cheese
- 1/2 cup shredded zucchini
Instructions
To begin, combine the dry ingredients (flour, sugar, baking powder, salt, and dill) in a large bowl. In a separate bowl, whisk together the milk, melted butter, and eggs. Stir in the ricotta cheese and shredded zucchini until well combined.
Next, add the wet ingredients to the dry ingredients, stirring just until moistened. Be careful not to overmix, as the batter will be stiff. Divide the mixture evenly among 12 greased muffin cups, filling them about 2/3 full.
The Final Touches
Pop the muffins into a preheated oven at 400 degrees for 20-25 minutes, or until golden brown. Remove them from the pan immediately and serve warm. Enjoy!
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