Vege ricotta muffins

Savoury muffins are a nifty way of sneaking in a few extra veges. They are lovely cold in lunchboxes or as an afterschool or aftersport snack. You can also freeze these, although once thawed they are best warmed in the oven or microwave.

Makes 12

Prep time 10 minutes Cook time 30 minutes

1⁄4 cup (60ml) extra virgin olive oil 1⁄2 red onion, finely diced 1⁄2 red capsicum, finely diced

1 cup (150g) wholemeal plain flour

1 cup (120g) besan (chickpea flour)

3 tsp baking powder

2 large eggs 1⁄2 cup (115g) ricotta cheese 1⁄4 cup (60ml) milk

1 carrot, grated

1 small apple, grated

1⁄2 cup (100g) drained tinned corn kernels handful of basil leaves, finely chopped a few dill sprigs, finely chopped

20g parmesan cheese, grated

Method

Heat the oven to 180degC. Line a 12hole muffin tray with muffin cases or brush with extra virgin olive oil.

Heat 1 tablespoon of the oil in a small frying pan over medium heat. Saute the onion and capsicum for a few minutes, stirring frequently, until softened. Remove from the heat and set aside.

Sift the flours and baking powder into a large bowl.

Whisk the eggs in a separate bowl, then whisk in the ricotta, milk and the remaining 2 tablespoons of oil. Add the carrot, apple, corn and herbs and mix well, then pour into the dry ingredients. Mix until just combined, taking care not to overmix or you will end up with tough, dry muffins.

Divide the batter among the muffin holes. Top with the parmesan and bake for 25 minutes or until the muffins are golden brown and cooked through when tested with a skewer. If the skewer comes out sticky, cook the muffins for another 5 minutes and test again.

Leave the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition per muffin: Energy 720kJ | protein 7g | fat 8g (sat fat 2g, poly 1g, mono 4g) carbohydrate 17g | fibre 4g