Ingredients
-
3 1/2
-
1/3
-
2
-
2
-
2
-
2
-
2
-
1 1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Dill Zucchini Muffins,Very light—and a fantastic new flavor! You must try these!,This is a fantastic recipe as far as taste. It makes a great dinner muffin, tasting a bit like cornbread. I agree–I’d add more dillweed.,I have made these on several occasions and they come out perfect every time. used a little more of the cheese on the tops The combination of dill and parmesan gives a very unique taste. A great savory muffin for a brunch. Another recipe to use up that summer squash. They also freeze well.
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Steps
|
1
Done
|
Mix Dry Ingredients in Large Bowl. |
|
2
Done
|
Add Zucchini; Stir to Coat. |
|
3
Done
|
Mix Eggs, Milk and Oil. |
|
4
Done
|
Add to Zucchini Mixture; Stir Just Until Moistened. |
|
5
Done
|
Fill Greased Muffin Cups 2/3 Full. |
|
6
Done
|
Sprinkle With Parmesan. |
|
7
Done
|
Bake at 400* For 20 Minutes or Until Done. |
|
8
Done
|
Cool in Pans For 5-10 Minutes. |
