Try this Zucchini Dilly Ricotta Muffins recipe, or contribute your own.
Suggest a better descriptionHeat 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. Posted to recipelu-digest Volume 01 Number 636 by jeryder@juno.com (Judy E Ryder) on Jan 30, 1998
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 487 | ||
Calories from Fat: 146 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 541.8mg | 167 % | |
Sodium 503mg | 17 % | |
Potassium 325.9mg | 9 % | |
Total Carbohydrate 59.6g | 18 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 58g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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