makes 12 muffins

Prep Time: 15 mins

Cooking Time: 25 mins

We created these savoury muffins in honour of Surrey Day…they went down an absolute treat with both staff and customers. We recommend baking them in mini muffin cases, then serving as an canapé or appetiser.

Ingredients

80ml Veg oil

250g Plain flour

1/2 Tsp Sea salt

1/2 Tsp Baking powder

250g High weald ricotta cheese, cut into small pieces

2 Eggs, beaten

100ml Natural yoghurt

150ml Whole milk

3 Tbsp Pea & watercress purée, or more to taste. Pea & watercress purée recipe.

Method

  1. Preheat the oven to 180°C / 160°C fan. Line a 12-hole muffin tin with cases.

  2. Sift together the flour, salt & baking powder into a large bowl. Add the ricotta, eggs, oil, yoghurt and milk, then whisk into a batter.

  3. Stir in the pea & watercress purée carefully, so that you have a marbled mixture. You can always add a dash more purée on top if desired. Divide equally among the cases.

  4. Bake for 20 - 25 minutes until golden, make sure you don’t over bake as they can become a little dry. Not to worry if that does happen, a dollop of crème fraiche should to the trick! Leave to cool on a wire rack, then serve.