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Super Health Food

Ricette

Savoury pumpkin and ricotta muffins


Ingredients for 8 muffins

  • 40 gr pumpkin

  • 100 gr flour 00 (or rice if you want gluten-free)

  • 90 ml of milk (rice or oats if you are intolerant to dairy products)

  • 1 egg

  • 180 gr of fresh ricotta

  • 1 teaspoon of baking soda

  • Salt

Cut the pumpkin into cubes of a couple of centimetres, put it in a saucepan with a finger of water and cook covered, over low heat. In a bowl, mix the flour and the baking soda. When the pumpkin is cooked (about 15 minutes), mash it with a fork until creamy. Squeeze and remove any excess water and add it to the flour. Add the egg, ricotta and milk a little at a time to prevent the dough from becoming too liquid. Add salt, mix and put the dough into muffin tins until 2/3 full. Bake at 160oC for 30 minutes.

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