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Zu-Key-ni Dill Muffins

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
    about 2 dozen


  • 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


  • 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.

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  • 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.

  • TeddyBear3
    Aug 3, 2009

    No comment left