Zu-Key-ni Dill Muffins

Name: Zu-Key-ni Dill Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 2 dozen.
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

nelda h. till

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.