---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Dilly Zucchini Ricotta Muffins
  Categories: Muffins
       Yield: 4 servings
  
   1 1/2 c  Unbleached Flour                  1/4 c  Milk
       2 tb Sugar                             1/2 c  Margarine/Butter, Melted
       3 ts Baking Powder                       2 ea Large Eggs
     1/2 ts Salt                              2/3 c  Ricotta Cheese
     3/4 ts Dill Weed                         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.
  
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