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Ingredientes
- 1 1/2 c. Unbleached flour
- 2 Tbsp. Sugar
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 3/4 tsp Dill weed
- 1/4 c. Lowfat milk
- 1/2 c. Margarine/butter, melted
- 2 lrg Large eggs
- 2/3 c. Ricotta cheese
- 1/2 c. Shredded courgette
Direcciones
- Heat oven to 400 degrees F. Line with paper baking c. or possibly grease, 12 muffin-pan c.. Lightly spoon flour into measuring c., level off. In large bowl, combine flour, sugar, baking pwdr, salt and dill weed, mix well. In medium bowl combine lowfat milk, margarine and Large eggs. Stir in ricotta cheese and courgette, beat well. Add in to dry ingredients, stirring just till moistened (Batter will be stiff). Fill prepared muffin c. 2/3rds full.
- Bake at 400 degrees F. for 20 to 25 min or possibly till golden.
- Immediately remove from pan and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 507 | |
| Calories from Fat 268 | 53% |
| Total Fat 30.27g | 38% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 4.23g | |
| Cholesterol 122mg | 41% |
| Sodium 1589mg | 66% |
| Potassium 203mg | 6% |
| Total Carbs 45.49g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 7.78g | 5% |
| Protein 13.36g | 21% |
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