1 1/2 c  Unbleached Flour

      2 T  Sugar

      3 t  Baking Powder

    1/2 t  Salt

    3/4 t  Dill Weed

    1/4 c  Milk

    1/2 c  Margarine/Butter, Melted

      2 ea Large Eggs

    2/3 c  Ricotta Cheese

    1/2 c  Shredded Zucchini

  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.