Savory Muffins with Ricotta and Zucchini

17/11/2023

Here’s a simple recipe for making delicious savory muffins with ricotta and zucchini, with an Italian twist. They are perfect for an appetizer, a happy hour, or a picnic.

Ingredients

250 g of ricotta
150 g of zucchini
200 g of flour
50 ml of extra virgin olive oil
100 ml of milk
2 eggs
1 sachet of baking powder for savory preparations (about 16 g)
Salt and pepper to taste
Chopped aromatic herbs as desired (such as basil or mint)
50 g of grated parmesan

Optional:

80 g of diced cooked ham or pancetta (if you want a more intense flavor)
Pumpkin or sunflower seeds to decorate

Preparation

Preheat the oven to 180°C and prepare a muffin pan by lining the individual compartments with paper liners or by greasing and flouring them.
Wash the zucchini and grate them with a grater with large holes. If desired, squeeze them with your hands or a cloth to remove excess water.
In a large bowl, mix the ricotta with the eggs, milk, and extra virgin olive oil until you get a smooth mixture.
Add the grated zucchini, parmesan, chopped aromatic herbs, salt, and pepper, and mix well.
Incorporate the sifted flour and baking powder, mixing gently to not deflate the mixture.
(Optional) Add the diced cooked ham or pancetta, if you are using it.
Fill the muffin cups with the mixture, filling them about 2/3 full.
(Optional) Decorate your muffins with pumpkin or sunflower seeds for a crunchy touch.
Bake the muffins for 20-25 minutes or until golden brown and cooked through. You can do the toothpick test: insert it in the center of a muffin, if it comes out clean, they are ready.
Once baked, let the muffins cool on a rack before serving.

Curiosity

Savory muffins are a variant of the classic sweet muffins and can be enriched with various ingredients of your choice such as cheeses, vegetables, cured meats, or spices. They are an original and versatile idea for a snack or an aperitif, and the beauty is that they can be turned into a new recipe every time simply by varying the filling!