Monday, 2 February 2015

Courgette & Ricotta Muffins from Gifts from the Garden by Debora Robertson

This is a fantastic little book one that I have been using on a regular basis and one which I intend to get much mileage of this spring especially in relation to the Herb GardenIt i full of little gems, how to grow things, how to take cutting, what to grow, how to make herb bundles for drying and then using on an open fire to scent the room; how to make a version of four thieves vinegar a bathing vinegar that supposedly was used by looters during the plague in 17th century France to protect them from infections; for cleaning kitchen surfaces and to smooth grazes or small scalds.  It is certainly a different take on things and has some lovely ideas for the home, for cooking, for animals for the garden for the household.

However the reason for this particular post is the Courgette & Ricotta Muffins recipe this lovely book has. Ideally this should be made in the summer months with courgettes harvested direct from the garden.  However  I was looking for something a bit different to cook for OH something savoury and I think this particular recipe hits the spot.  There is no sugar in it which is ideal for him, but you can apparently also use carrot and cheddar instead of courgettes and parmesan. 

The Ingredients

240g Plain flour
2 teaspoons of baking powder
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
a few grinds of black pepper
1 teaspoon finely chopped fresh oregano or marjoram
120g Parmesan coarsely grated
2 free range eggs lightly beten
200g ricotta
100ml olive oil
200g courgettes coarsely grated
5 spring onions finely chopped
Muffin cases
Muffin Pan


Preheat the oven to 200 degrees C/Gas Mark 6 and line a muffin pany with 12 paper cases

Sift together the flour, bking powder and bicarbonate of soda.  Whisk in the salt, pepper, oregano or marjoram and 80g of the Parmesan.

In a separate bowl, whisk togetehr the eggs, ricotta and olive oil.  Fold this into the flour with a spatula until just combined - be careful to overmix as it will make the muffins tough.  Fold in the courgettes and spring onions.

Spoon in the batter to the paper cases and sprinkle over the rest of the Parmesan.  Bake for 18 -20 minutes until a needle inserted into the middle of the muffin comes out clean.

Best eaten on the day of baking although they freeze quite well.

I think I am going to like these too.

Yummy, Yummy Yummy!




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