Radish, Sweet Potato & Ricotta Muffins
This recipe was developed for Fruit & Veg Month 2022
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup (80 mL) muffin pan with paper case. You can also grease and flour the muffin pan instead of the cases.
Place combined flours, radish, sweet potato, parsley and tasty cheese in a large bowl. Stir to combine. Make a well in the centre.
Mix buttermilk, oil and egg in a jug until combined. Stir in ricotta. Add ricotta mixture to flour mixture and stir until just combined.
Evenly distribute the mixture among paper cases or holes. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack. Serve warm or at room temperature.
Tip
- If store bought buttermilk is unavailable, mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar. Stir and rest mixture for 5 minutes before using.
- If ricotta is unavailable, substitute with fetta or more shredded light tasty cheese.
- Muffins can be stored in an airtight container for up to 2 days. or in the freezer for up to 1 month.
Ingredients
Directions
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup (80 mL) muffin pan with paper case. You can also grease and flour the muffin pan instead of the cases.
Place combined flours, radish, sweet potato, parsley and tasty cheese in a large bowl. Stir to combine. Make a well in the centre.
Mix buttermilk, oil and egg in a jug until combined. Stir in ricotta. Add ricotta mixture to flour mixture and stir until just combined.
Evenly distribute the mixture among paper cases or holes. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack. Serve warm or at room temperature.
