Tomato & Ricotta Muffins
Prep: -
Cook: 40 mins
Servings: 12
Nothing beats savoury muffins that can be eaten all day long – for breakfast, lunch and as a snack.
Ingredients
- 21/4 cups (330g) White Wings Self-Raising Flour
- 2 tsp baking powder
- 1 cup (250ml) milk
- 125g unsalted butter, melted
- 1 egg
- 2 tbsp olive oil
- 1/2 cup soft ricotta, plus extra to serve
- 125g cherry tomatoes, quartered, plus extra to serve
- 2 tbsp shredded basil, plus small leaves to serve
Method
- Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (⅓-cup) muffin tin with paper cases.
- Sift flour and baking powder into a medium bowl of an electric mixer. With the speed on low, gradually add combined milk, butter, egg and oil. Increase speed to medium and mix until just combined. Fold through ricotta, tomatoes and shredded basil. Season with salt and pepper. Spoon mixture into paper cases.
- Bake muffins for 25 minutes or until a skewer inserted into the centre of one comes out clean. Leave in the tin for 5 minutes before transferring to a wire rack to cool.
- Serve muffins topped with extra ricotta, tomatoes and basil.
KIDS’ TIPS: This is a great recipe to experiment with leftover veggies; hard vegetables will require cooking before being added to the muffin mixture. Goats’ curd would be super tasty to use instead of ricotta, although it is a strong flavour so be sure you like it before adding it. These muffins are ideal to freeze.
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