Ricotta Basil Muffins
These eggless, savory ricotta basil muffins are packed with fresh flavors and make a great breakfast on the go for brunch.
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Servings: 12 muffins
Ingredients
- 2 Cups All purpose flour
- 1 cup 3 tbsp Buttermilk
- 3/4 Cup Ricotta
- 1/4 Cup Olive oil
- 1 tbsp chili flakes
- 3 tbsp Parmesan
- 3/4 cup Fresh basil loosely packed
- 1 tsp Salt
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Black pepper
- 1 tbsp garlic Finely minced
- 2 tbsp pine nuts toasted
- 2-3 tbsp Roma tomato chopped (optional)
Instructions
- Preheat the oven to 350℉
- Add the flour, salt, parmesan cheese, baking soda and baking powder to a bowl. Mix and set aside.
- Mix the ricotta, buttermilk, chili flakes, basil, oil, black pepper, and garlic.
- Add the wet ingredients to dry ingredients and mix quickly. Fold in the toasted pine nuts.
- Scoop the batter and add it into lined muffin tray.
- Add chopped tomatoes or cherry tomato halves on top (optional).
- Bake for 20 min. Remove from the oven and cool completely.
- Serve for breakfast or brunch.