Name: Roast vegetable and ricotta muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 3 roma tomatoes, chopped; 1 red capsicum, seeded and chopped; 1 red onion, chopped; 1 zucchini, chopped; 3 clove garlic, crushed; 2 cup self-raising flour; 1/3 cup parmesan, grated; 1 cup milk; 90 gram butter, melted; 2 eggs; 1/3 cup smooth ricotta

Ingredients

1 tablespoon olive oil

3 roma tomatoes, chopped

1 red capsicum, seeded and chopped

1 red onion, chopped

1 zucchini, chopped

3 clove garlic, crushed

2 cup self-raising flour

1/3 cup parmesan, grated

1 cup milk

90 gram butter, melted

2 eggs

1/3 cup smooth ricotta

Method

1.Preheat oven to moderate, 180°C. Lightly grease a muffin pan (recesses can be lined with paper patty cases to prevent sticking).

2.Heat 1 tablespoon olive oil in a large frying pan on medium. Sauté tomatoes, capsicum, onion, zucchini and garlic for 4-5 minutes, until tender. Season to taste.

3.Sift flour into a large bowl. Stir in parmesan. In a jug, whisk milk, butter, eggs and ricotta together. Add mixture to flour, stirring until just combined.

4. Spoon mixture evenly between recesses until two-thirds full. Sprinkle vegetable mixture over. Bake muffins for 20-25 minutes, until golden. Cool in pan for 5 minutes before transferring to a wire rack.

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