In large bowl, combine baking mix, walnuts, sugar, and dill weed; make a "well." In small bowl, combine yogurt, eggs, cheese, zucchini, and milk; mix well. Add to dry ingredients; fold with a rubber spatula just until the dry ingredients are moistened. Fill greased or paper-lined muffin cups 2/3 full or loaf pan 2/3 full and top with more walnuts. Bake in a 400 degree oven 18-20 minutes. Cool 5 minutes, remove from muffin cups or loaf pan.
- 2 cups Buttermilk or Non-Fat Baking Mix
- 1/2 cup Chopped Walnuts
- 2 Tbl Granulated Sugar
- 3/4 tsp ADAMS DILL
- 2 Eggs
- 1/2 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Zucchini
- 1/4 cup Skim Milk
- 1/2 tsp ADAMS GARLIC SALT
- 1 8 oz Carton Plain Low-Fat Yogurt
To toast nuts, simply place on a microwave-safe dish and heat in the microwave on High for 4-5 minutes or bake on a cookie sheet in a 350 degree oven for 10-12 minutes.