1largespring onion/scallion - finely sliced the white and some green
1cup(150 g) coarsely grated zucchini/courgette
½cup(120 ml) buttermilk
½cup(120 ml) grapeseed oilSee Note 4
⅔cup(170 g) fresh ricotta cheeseSee Note 5
3teaspoonfinely chopped dill (optional)
melted butter or oil spray - to grease the tins
Preparing your Muffin Tin:
Prepare a 12-hole medium-size muffin tin.To grease the tin, I use melted butter and a pastry brush. If you don't have a pastry brush, just make a wad of paper towel and dip it in the butter.Once you have melted the butter, lightly coat the bottom and sides of each muffin cup.Alternatively, you can use silicone liners.
The Muffin Batter:
Preheat your oven to 200 Degrees C (390 F).The higher baking temperature helps the muffins to rise.
In a large bowl, combine the flour, baking powder, salt, pepper and finely grated parmesan. Whisk the ingredients well to combine them.
Add the sliced spring onion/scallion and grated zucchini/courgette to the flour mix and toss them with a fork so the zucchini is well coated and evenly distributed.
In a medium-size bowl, whisk the eggs lightly. Add the buttermilk, oil and ricotta and mix well so the ricotta is broken up as much as possible.
Make a well in the centre of the dry ingredients and add all the liquid ingredients. Mix well to just combine using a large spoon or spatula. Do not over mix.
Using an ice cream scoop or spoon, evenly distribute the mixture between the muffin cups.
Bake the muffins in the pre-heated oven for approximately 20 minutes. Check half-way through, if they are browning too quickly, lower the temperature to 180 degrees C/350 F.
To check that the muffins are cooked, insert a toothpick or skewer into the centre. If the toothpick or skewer comes out clean, the muffins are cooked.Remove the muffin tray from the oven. Set the muffins aside to cool for about 5 minutes. Carefully remove the muffins from the tin and place on a cooling rack or enjoy immediately.
Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require this recipe to be gluten-free, you can use regular wheat flour.
If required, ensure that your baking powder is gluten-free.
If measuring by cup rather than weight you will need to pack the Parmesan firmly in the cup.
I used grapeseed oil, you can use another neutral flavoured oil if you wish.
Fresh Ricotta has a short shelf life, so if you have some leftover you will need to use it as soon as possible.
Muffins are best eaten on the day that they are baked. However, they can be reheated the following day. Wrap them in foil and warm in a 180 degrees C/350 degrees F oven for about 10 minutes. If you prefer a crispier edge to your muffin, loosen the foil half-way through. If you prefer, they can be gently warmed in a microwave.
If you want to keep the muffins for a longer time, it will be best to freeze them. They will keep in the freezer for up to 3 months.
Please note, the nutritional information is based on the recipe making 12 muffins, and one muffin being enjoyed as one serving.