This is a no-waste recipe, just to not throw away the leftover chives, when they are more at their peak of freshness, but they can still give a lot. An easy and delicious idea for a starter or a snack.
8 muffins, Preparation time 10 mins, Cooking time 25 to 30 mins
- 80 g. whole wheat flour
- 100 g. all-purpose flour
- 80 g. grated Parmesan cheese
- 100 g Ricotta cheese
- 10 g. of instant powdered yeast
- Salt, 2 tsp
- Turmeric, a tsp
- 30 ml Extra virgin olive oil (EVOO)
- 2 eggs
- a pinch of nutmeg
- a bunch of chives
Pre-heat the oven.
Combine in a bowl the dry ingredients: flours, instant yeast, salt, grated parmesan cheese, turmeric powder, ground nutmeg and mix.
Cut chives into little pieces.
In another bowl combine liquid ingredients: eggs, EVOO, Ricotta and chives as well, mix together.
Now put the liquid ingredients into the bowl with the dry ones, stir altogether and if necessary add some water if the mixture if too dry.
Lightly greased with oil and a bit of breadcrumbs the muffin moulds, then fill two-thirds full with the mixture.
Bake to 180°C for 25 to 30 mins. Let them cool before serving.