1.5 c unbleached flour 2 T sugar 3 t baking powder half t salt 0.75 t dill weed quarter c milk half c butter or margarine 2 large egg two third c ricotta cheese half c zucchini

Heat oven to 200ºC . Line with paper baking cups or grease, dozen 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 0.66666666666667rds full. Bake at 200ºC . for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.

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