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Zu-Key-ni Dill Muffins Recipe

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

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Zu-Key-ni Dill Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 24 Servings

15 20 35

Ingredients

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

Directions

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. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 142 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 341 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Zu-Key-ni Dill Muffins in Taste of Home June/July 2001, p51

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(1-1) of 1 reviews

Reviewed on Feb. 21, 2013 by nelda h. till

My husband and I love these muffins. They are so light and delicious. We even had them for breakfast this morning with scrambled eggs, sausage, grits, pear preserves, etc. You must try them.