This is also a recipe just to not throw away the leftover chives when they are no more at their peak of freshness yet they can still give a lot. An easy and delicious idea for a starter or a snack.
Makes 8 Muffins, Preparation time 10 mins, Cooking time 25 to 30 mins
- 80 g. wholemeal flour
- 100 g. all-purpose flour
- 80 g. grated Parmesan cheese
- 100 g Ricotta cheese
- 10 g. 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 to 180 C – 350 F – Gas Mark 4.
Mince chives and set aside.
Combine in a bowl the dry ingredients: flours, instant yeast, salt, grated Parmesan cheese, turmeric powder, minced chives and mix.
In another bowl combine liquid ingredients: Eggs, Evoo, Ricotta and stir.
Now put the liquid ingredients into the bowl with the dry ones, stir altogether and if necessary add some water if the mixture is too dry.
Lightly greased with oil and a bit of breadcrumbs the muffin moulds, then fill 2/3 with the mixture.
Bake to 180°C – 350 F – Gas Mark 4 for about 25 mins. Allow to cool a bit before serving.