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Ingredients
for
12
Bell Pepper-Ricotta Muffins
30 min., ready in 1 hr
Time:
Ingredientsfor
- Ingredients
- 2 sprigs Basil
- 1 small onion
- 2 red Bell pepper
- 60 milliliters olive oil
- 1 garlic clove
- salt
- peppers
- 2 eggs
- 250 grams Ricotta cheese
- 100 grams grated Parmesan
- 250 grams Pastry flour
- 2 tsps Baking powder
Preparation
1.
Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper liners.
2.
Rinse basil, shake dry and finely chop the leaves. Peel the onion and dice finely. Rinse, trim and chop the bell peppers into small pieces. Mix half of the onion with half of the bell peppers. Puree with the oil and peeled garlic. Mix basil with remaining bell peppers and onion and season well with salt and pepper.
3.
Beat the eggs in a large bowl and stir in the ricotta. Stir in the pureed vegetables. Mix together Parmesan, flour and baking powder and add to batter. Fold in remaining vegetables and pour the mixture into the muffin wells. Bake in the oven for 25-30 minutes. Then take out, let cool briefly, remove from the tin and serve hot or cold.