Leek & Ricotta Muffins
- Prep: 20 minutes
- Cook: 20 minutes
- Serves: 12
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
- Preheat the oven to 200oC, gas mark 6. Grease a 12 hole muffin tin.
- 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.
- 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.
- Allow to cool slightly before removing from the tin.
- Serve halved and topped with sliced tomatoes and a scattering of chives.