I've made tons of sweet muffins, and I'm starting to get sick of them. So now I'm on to savoury muffins! For me they're a lot more versatile because I can eat them as snacks or as part of a meal. I love that these muffins use ricotta, though I was disappointed to not taste it at all. I guess that makes sense since ricotta doesn't have a strong flavour - though my boyfriend thought they tasted cheesy. You can easily modify this recipe to use your favourite herbs or add in different things like olives or sauteed onions.
It's been too long since I posted an Abby photo! I need to take more.
If this sounds good, you might also like:
Caramelized Onion, Sage and Cheddar Muffins
Cheddar & Dill Beer Bread Rolls
Savoury Green Onion Ricotta Muffins
Adapted from Lisa's Kitchen who got it from Mollie Katzen's Sunlight Cafe
2 cups of whole wheat flour (280 g)
1/2 teaspoon of salt
1 1/2 teaspoons of baking powder
1/8 teaspoon of baking soda
2 tablespoons of sugar
1/2 cup chopped green onions
1 cup of ricotta cheese
1 cup of buttermilk
2 large eggs
4 tablespoons of melted butter
In a medium-sized bowl, combine the flour, salt, baking powder, baking soda, sugar and green onions.
In a small saucepan, melt the butter over low heat.
In another medium bowl, beat together the ricotta and milk using a wire whisk. Add the eggs, one at a time, beating well after each addition.
Pour the ricotta milk mixture, along with the melted butter, into the dry ingredients. Using a rubber spatula, stir until just combined.
Spoon the batter evenly into 12 greased muffin cups. Bake in a preheated 350 degree oven for 20 - 25 minutes or until the tops of the muffins are lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Let the muffins sit in the pan for 5 minutes and then transfer to a wire rack to cool for about 30 minutes.