Heat oven to 400 degrees F. Line with paper
baking cups or grease, 12
muffin-pan 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, margarine 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
2/3rds full.
Bake at 400 degrees F. for 20 to 25 minutes or until golden
brown.
Immediately remove from pan and serve.
Makes 4 servings.
