Veggie ricotta muffins



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


1/4 cup (60 ml) extra virgin olive oil
1/2 red onion, finely diced
1/2 red capsicum, finely diced
1 cup (150 g) wholemeal plain flour
1 cup (120 g) besan (chickpea flour)
3 teaspoons baking powder
2 large eggs
1/2 cup (115 g) ricotta cheese
1/4 cup (60 ml) milk 1 carrot, grated 1 small apple, grated
1/2 cup (100 g) drained tinned corn kernels
Handful of basil leaves, finely chopped
A few dill sprigs, finely chopped
20 g parmesan cheese, grated


  • Preheat the oven to 180°C. Line a 12-hole 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. Sauté 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.

Energy 720kJ Carbohydrate 17g
Protein 7g Fibre 4g
Fat 8g (Sat Fat 2g, Poly 1g, Mono 4g)

Recipe from The Feel-Good Family Food Plan by Dr Joanna McMillan and Melissa Clark Murdoch Books, paperback, 240 pp, RRP $35