ZU-KEY-NI DILL MUFFINS

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Zu-Key-ni Dill Muffins image

These light muffins are a favorite menu item at the historic Baldpate Inn, where I'm innkeeper and cook.-The Baldpate Inn, Lois Smith, Estes Park, Colorado

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

3-1/2 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
1 tablespoon dill weed
2 teaspoons salt
2 cups grated unpeeled zucchini
2 eggs
1-1/2 cups milk
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first five ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil; stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with Parmesan cheese., Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

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