- Home
- Breads
- How To make Dilly Zucchini Ricotta Muffins
How To make Dilly Zucchini Ricotta Muffins
1 1/2 c Unbleached Flour
2 T Sugar
3 t Baking Powder
1/2 t Salt
3/4 t Dill Weed
1/4 c Milk
1/2 c Margarine/Butter, Melted
2 ea Large Eggs
2/3 c Ricotta Cheese
1/2 c Shredded Zucchini
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.
How To make Dilly Zucchini Ricotta Muffins's Videos
Make-Believe Ice Cream Cones
Recipe on alicecarbone.com
Follow me on Instagram @alicecarbonetench and join the beautiful community of Instagram to Table, every Monday and Thursday at 5pm PST on Instagram Live. We cook, we laugh, we discover new ingredients and recipes, and eat the wonderful food we have made. Special guest the one and only, rock start legend, keyboardist extraordinaire, songwriter and Tom Petty and The Heartbreakers founding member Benmont Tench.
ZUCCHINI LASAGNA (NOT WATERY) RECIPE | ZUCCHINI RECIPES | HOW TO TO MAKE ZUCCHINI LASAGNA
ZUCCHINI LASAGNA (NOT WATERY) RECIPE | ZUCCHINI RECIPES | HOW TO TO MAKE ZUCCHINI LASAGNA
WELCOME TO ANOTHER EPISODE OF TEACHING MYSELF HOW TO COOK TODAY I MADE THE ZUCCHINI LASAGNA RECIPE (WITH GROUND BEEF). THIS RECIPE HAS ALOT OF MISTAKES HOWEVER IT DID COME OUT GOOD. NOT REALLY EXPECTING ANYONE TO VIEW THIS VIDEO OR COMMENT BUT HOPE YALL ENJOY
How to Make Pickle Slices
We've been blessed with a ton of garden fresh cucumbers this year. Ok. So not a literal ton. But quite a bit! I've been doing lots a pickle making and decided to teach my children how to can their own pickles. Let them show you how it's done...
FULL RECIPE IS HERE:
••••••••••••••••••••••••••••••••••
SUPPLIES:
Water Bath Canning Kit→
Ball Complete Canning Book→
Small Batch Canning →
••••••••••••••••••••••••••••••••••
Find our favorite homesteading tools and resources on Amazon→
Reformation Acres is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The good news is using these links doesn’t cost you anything! You are greatly appreciated and a real blessing! Thank you for helping us to continue our work! ❤️
How to Make Whole Milk Ricotta Cheese
Learn how to make ricotta cheese with whole milk- the flavor is so much better and the curds are more tender when you make it this way. This cheese is one of our favorite snacks.
Get a full description and printable recipe here→
••••••••••••••••••••••••••••••••••
SUPPLIES:
Cheesecloth→
Cheese Ladle→
Real Salt→
••••••••••••••••••••••••••••••••••
Find our favorite homesteading tools and resources on Amazon→
Reformation Acres is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The good news is using these links doesn’t cost you anything! You are greatly appreciated and a real blessing! Thank you for helping us to continue our work! ❤️
Carrot, zucchini & ricotta muffins
Give the kids a lunch box surprise with these tasty carrot, zucchini & ricotta muffins (RECIPE BELOW). They’re fluffy, rippled with veg and full of flavour.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Carrot, Zucchini & Ricotta Muffins
Makes 12 Prep 10 mins (+ cooling time) Cooking 30 mins
1 cup (160g) wholemeal
self-raising flour
1 cup (150g) self-raising flour
¾ cup (165g) brown sugar
1 carrot, peeled, coarsely grated
1 zucchini, coarsely grated
1 tsp mixed spice
1 Coles Australian Free Range Egg
½ cup (125ml) canola oil
½ cup (125ml) buttermilk
⅓ cup (80g) ricotta
1 Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
2 Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.
Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).
3 Spoon the mixture evenly among paper cases. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.
Want more lunchbox ideas? Check out our Back to School playlist which includes:
How to make easy zucchini fritters:
How to make apricot and muesli slice:
How to make easy bacon and egg quiches:
Easiest ever banana bread:
Mr Food Chocolate Pecan Cobbler January 7