Veggie Ricotta Muffins

Veggie Ricotta Muffins

Blood Sugar: 12Servings: 12Preparation Time: 40minMeal Category: Snack
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
211kcal
Sugar
4g
Fat
10g
Fiber
4g
Sat fat
2g
Protein
8g
Carbs
24g
Sodium
398mg

Ingredients

60ml / 2.03fl oz Extra virgin olive oil, 1/2 finely diced Red onion, 1/2 finely diced Red capsicum, 150g / 5.29oz Wholemeal plain flour, 120g / 4.23oz Besan (chickpea flour), 3 tsp Baking powder, 2 Eggs, 115g / 4.06oz Ricotta cheese, 60ml / 2.03fl oz Milk, 1 grated Carrot, 1 grated Apple, 100g / 3.53oz drained tinned Corn kernels, handful finely chopped Basil leaves, few finely chopped Dill sprigs, 20g / 0.71oz grated Parmesan cheese

Preparation

1. Preheat the oven to 180°C (356°F). Line a 12-hole muffin tray with muffin cases or brush with extra virgin olive oil. 2. Heat 1 tbsp of the oil in a small frying pan over medium heat. Sauté the onion and capsicum for a few minutes until softened. Remove from heat and set aside. 3. Sift the flours and baking powder into a large bowl. 4. In a separate bowl, whisk the eggs, then add the ricotta, milk, and remaining 2 tbsp oil. 5. Add the carrot, apple, corn, and herbs to the wet mixture and mix well. 6. Pour the wet mixture into the dry ingredients and mix until just combined. 7. Divide the batter among the muffin holes. Top with the parmesan and bake for 25 minutes or until golden brown and cooked through. 8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
51% of RDI
Vitamin C
9% of RDI
Omega 3
3% of RDI
Vitamin A
10% of RDI
Calcium
81% of RDI
Folate
75% of RDI

Good to know

These muffins can be frozen and are best served warm after thawing. Be careful not to overmix the batter to avoid tough muffins.

How to Prepare

1. Preheat the oven to 180°C (356°F). Line a 12-hole muffin tray with muffin cases or brush with extra virgin olive oil. 2. Heat 1 tbsp of the oil in a small frying pan over medium heat. Sauté the onion and capsicum for a few minutes until softened. Remove from heat and set aside. 3. Sift the flours and baking powder into a large bowl. 4. In a separate bowl, whisk the eggs, then add the ricotta, milk, and remaining 2 tbsp oil. 5. Add the carrot, apple, corn, and herbs to the wet mixture and mix well. 6. Pour the wet mixture into the dry ingredients and mix until just combined. 7. Divide the batter among the muffin holes. Top with the parmesan and bake for 25 minutes or until golden brown and cooked through. 8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Good to Know

These muffins can be frozen and are best served warm after thawing. Be careful not to overmix the batter to avoid tough muffins.

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