1 1/2 cup unbleached flour
2 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon dill weed
1/4 cup milk
1/2 cup butter, melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini

Heat oven to 400°F.

Line 12-cup muffin tin with paper baking cups (or grease well).

Lightly spoon flour into measuring cup, level off. In a large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.

In a 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°F. for 20 to 25 minutes or until golden brown. Remove muffins from tins and cool on wire rack. Brush tops with butter, if desired.

Serving Size: 4