Zu-Key-ni Dill Muffins Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 each: 142 calories, 6g fat (1g saturated fat), 21mg cholesterol, 341mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
Originally published as Zu-Key-ni Dill Muffins in Taste of Home June/July 2001, p51

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nelda h. till User ID: 2769024 87845
Reviewed Feb. 21, 2013

"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."

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