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Recipe

Roast vegetable and ricotta muffins

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print
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Ingredients

Roast vegetable and ricotta muffins
  • 1 tablespoon olive oil
  • 3 roma tomatoes, chopped
  • 1 red capsicum, seeded and chopped
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 3 clove garlic, crushed
  • 2 cup self-raising flour
  • 1/3 cup parmesan, grated
  • 1 cup milk
  • 90 gram butter, melted
  • 2 eggs
  • 1/3 cup smooth ricotta

Method

Roast vegetable and ricotta muffins
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a muffin pan (recesses can be lined with paper patty cases to prevent sticking).
  • 2
    Heat 1 tablespoon olive oil in a large frying pan on medium. Sauté tomatoes, capsicum, onion, zucchini and garlic for 4-5 minutes, until tender. Season to taste.
  • 3
    Sift flour into a large bowl. Stir in parmesan. In a jug, whisk milk, butter, eggs and ricotta together. Add mixture to flour, stirring until just combined.
  • 4
    Spoon mixture evenly between recesses until two-thirds full. Sprinkle vegetable mixture over. Bake muffins for 20-25 minutes, until golden. Cool in pan for 5 minutes before transferring to a wire rack.

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