Spinach, bacon, ricotta cheese wholewheat muffins
Amazingly versatile, spinach, bacon, ricotta cheese wholewheat muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.
Makes 9 Spinach, bacon, ricotta cheese wholewheat muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. Dice 250 g streaky bacon. Heat 15 ml olive oil in a pan and fry bacon until crisp. Drain on paper towels. finely chop 100 g spinach. In a mixing bowl combine 120 g (215 ml) self-raising flour, 120 g (215 ml) wholewheat flour, 15 ml baking powder and 3 ml salt. Add bacon, spinach and 280 g ricotta cheese. Whisk together 350 ml milk, 1 egg and 50 ml melted butter and add to flour mixture, mixing well. Divide the batter among muffin hollows and bake for 30 – 35 minutes. Use a thin skewer to test if done.
30 Muffins sweet and savoury
Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Spinach, bacon, ricotta cheese wholewheat muffins