(Makes 12 muffins)
- 1 cup flour
- 1 cup wholemeal flour
- 4 tspn baking powder
- 1/4 tspn sea salt
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 6 sun-dried tomatoes, sliced (optional)
- 125 g ricotta cheese
- 3/4 cup milk
- 2 eggs
- 250g zucchini, washed and grated
- 1 tspn basil pesto (optional)
Step 1. Preheat oven to 210°C.
Step 2. Sift flours, baking powder, salt and pepper into a large bowl.
Step 3. Add grated Parmesan and sun-dried tomatoes (if using) and combine gently.
Step 4. In another bowl whisk together ricotta cheese, trim milk, eggs and basil pesto (if using). Add grated zucchini and mix well.
Step 5. Add zucchini mixture to dry ingredients and gently fold together, taking care not to over mix.
Step 6. Spoon mixture into 12 prepared (lightly sprayed with oil) muffin pans.
Step 7. Bake for 20-25 minutes until golden brown. Leave to stand for 5 minutes before removing from muffin pans.