Stay-At-Home-Chef’s Ricotta Dill Muffins

What I love about this recipe is the unlimited flavour possibilities. Feel free to switch up the herbs, try a variety of ‘goodies’ (cheddar cheese, bacon, shredded has browns, feta, spinach, roasted garlic etc.) Let your culinary creativity run wild!

2 cups all-purpose flour
1 Tbsp baking powder
2 Tbsp fresh dill, chopped
1 tsp Kosher salt
1 cup ricotta cheese
1 cup milk
2 large eggs
3 Tbsp olive oil
1 Tbsp sunflower oil
1 small zucchini, diced
½ small onion, diced
1 garlic clove, minced

Preheat the oven to 375F

In a medium saucepan heat a drizzle of olive oil and sautee the zucchini, onion and garlic until slightly caramelized. Set aside to cool.

Meanwhile, in a large bowl mix together flour, baking powder and salt, set aside.

In another bowl, combine the egg, milk, olive oil, sunflower oil, dill and ricotta cheese and whisk to blend.

Make a well in the center of the dry ingredients and pour in the ricotta mixture. Stir with a fork just to combine.

Spoon batter into muffin tray and bake for 20 to 25 minutes.