1 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 tsp. dill weed
1/4 c. milk
1/2 c. butter, melted
2 eggs
2/3 c. ricotta cheese
1/2 c. shredded zucchini

Heat oven to 400 degrees. Line with paper baking cups or grease 12 muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed; mix well.

In medium bowl, combine milk, butter and eggs. Stir in ricotta cheese and zucchini; beat well. Add to dry ingredients, stirring just until moistened. (Batter will be stiff.) Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.