Zucchini, ricotta and roasted garlic muffins

Name: Zucchini, ricotta and roasted garlic muffin recipe
Yield: 6
Ingredients: 185g unsalted butter, chopped, softened; 3 extra-large eggs; 310ml buttermilk; 300g self-raising flour; 6 garlic cloves; 20.00 ml extra virgin olive oil; 170g zucchini; 1 1/2 tsp dried oregano; 1 tsp ground cumin; 200g fresh ricotta, drained, plus extra to serve; Mint leaves, to serve

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Zucchini, ricotta and roasted garlic muffins

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by Phoebe Wood

Feb 22, 2019

Eating your greens has never been easier when they're tucked away inside this tasty bite.

185g unsalted butter, chopped, softened
3 extra-large eggs
1 1/4 cups (310ml) buttermilk, at room temperature
2 cups (300g) self-raising flour, sifted
6 garlic cloves
1 tbs extra virgin olive oil
1 medium (170g) zucchini, coarsely grated, plus 1 thinly sliced zucchini
1 1/2 tsp dried oregano
1 tsp ground cumin
200g fresh ricotta, drained, plus extra to serve
Mint leaves, to serve

Method

1.

Preheat oven to 200°C. Grease a 6-hole Texas muffin pan.
2.

For the base muffin mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through buttermilk, flour and 1 tsp salt flakes until combined.
3.

Place garlic on a sheet of foil and drizzle with oil. Enclose garlic in foil and roast for 30 minutes or until tender and lightly caramelised. Remove from oven and cool completely, then squeeze flesh from skin. Reduce oven to 180°C.
4.

Place grated zucchini in a clean Chux cloth and squeeze to extract excess liquid. Transfer to a bowl with garlic, oregano, cumin and 1 tsp salt flakes. Stir to combine. Fold zucchini mixture through base muffin mixture. Using a spoon, gently fold through ricotta, retaining some big pieces.
5.

Divide among muffin holes, top with sliced zucchini and bake for 30-35 minutes. Cool slightly. Serve with extra ricotta and mint.