Veggie Ricotta Muffins

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.