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Leek & Ricotta Muffins

1 October 2016

Perfect as a snack, a starter or even a 'canape' selection, impress your family & friends with this surprisingly moreish little muffin

INGREDIENTS
1 tbsp rapeseed oil

1 leek, thinly sliced
2 cloves garlic, crushed
25g pack chives, chopped
1 tsp mustard
2 medium eggs, beaten
25g unsalted butter, melted
150g ricotta
225g wholemeal self-raising flour
1/2 tsp LoSalt
100ml semi-skimmed milk
Sliced tomatoes to serve

METHOD
1. Preheat the oven to 200oC, gas mark 6.  Grease a 12 hole muffin tin.
2. Heat the oil in a frying pan and fry the leeks and garlic for 4-5 minutes.  Stir in the chives, reserving a few for garnish, and the mustard. Season with black pepper.
3. Whisk the eggs, butter and ricotta together in a large bowl and stir in the leek mixture.  Fold in the flour, LoSalt and milk.  Spoon into the muffin tin and bake for 20 minutes until golden.
4. Allow to cool slightly before removing from the tin.
5. Serve halved and topped with sliced tomatoes and a scattering of chives.

Prep: 20 minutes
Cook: 20 minutes
Makes 12
 

Leek & Ricotta Muffins Nutrition Info