Zucchini Parmesan Muffins - cooking recipe

Ingredients

3 1/2 cups flour
1/3 cup sugar (splenda)
2 tablespoons baking powder
1 tablespoon dill weed
2 teaspoons salt
2 cups zucchini, grated
2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup parmesan cheese, grated

Preparation

In a large bowl, combine the first five ingredients.
Add zucchini and stir until coated.
Combine the eggs, milk and oil, stir into zucchini mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Sprinkle with parmesean cheese.
Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire rack.