Soft, light and aromatic, these savoury muffins with chives and ricotta cheese are perfect as snack o for a light tea.
We like to highlight that we have reused leftover chives when it’s were no longer at its freshest but can still give a lot. And we are pleased about that.
Makes 8 Muffins, Preparation time 10 mins, Cooking time 25 to 30 mins
- 80 g. Spelt Flour
- 100 g. Plain Flour / Soft wheat flour
- 100 g Ricotta cheese
- a bunch of chives – fresh or leftovers
- 50 g. grated Parmigiano cheese
- 10 g. instant-dried-yeast
- Fine table salt, 2 teaspoons
- 30 ml Extra virgin olive oil (EVOO)
- 2 eggs
- a pinch of nutmeg
Preheat the oven to 180 C / 350 F / Gas Mark 4.
Chop chives and set aside.
In a bowl combine the dry ingredients such as flour, instant dried yeast, nutmeg, grated Parmigiano, chopped chives, salt and mix.
In another bowl combine the liquid ingredients such as eggs, EVOO, Ricotta and mix until they are well combined into a smooth texture.
Tip liquid ingredients onto the dry ones, mix together and, if necessary, add a little water if the mixture is too dry.
Lightly grease the muffin moulds with oil and add a some breadcrumbs into the bottom and the edges, fill them 2/3 full with the mixture.
Bake in static oven about 25 minutes.
Allow to cool a little before serving.