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Roast Vegetable & Ricotta Muffins
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| Makes 12 | |
| 3 | Roma Tomatoes, chopped |
| 1 | Red Capsicum, seeded & chopped |
| 1 | Red Onion, peeled & chopped |
| 1 | Zucchini, chopped |
| 3 | Garlic, crushed |
| 2 cups | Self Raising Flour |
| 1/3 cup | Grated Parmesan Cheese |
| 1 cup | Milk |
| 90 gr | Melted Butter |
| 2 | Eggs, beaten |
| 1/3 cup | Smooth Ricotta Cheese |
Preheat oven to moderate, 180 degree celcius
Line muffin tins with paper cases
Heat 1 tablespoon olive oil in a large frying pan on medium
Sauté onion, garlic until soft
Add zucchini, capsicum and tomatoes
Season with salt and pepper
Sift flour into a large bowl, stir in Parmesan
In a jug, whisk milk, butter, eggs and Ricotta cheese
Add to the flour/ Parmesan mix, stirring until just combined
Spoon mixture into muffin cups to 2/3 full
Sprinkle vegetable mixture over
Bake for 20 - 25 minutes
Cool in the pan for 5 minutes
Transfer to a wire rack
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