Ricotta Muffins with Creamy Corn and Zucchini.
A delicious savory and healthy cupcake I promise you will love it. I loved developing this recipe and I sure loved eating it too. Warning though your hands may still go for one yourself. (My fault it's grated) with 1/2 teaspoon sea salt – 1/3 cup parmesan cheese (grated) – 1 1/2 teaspoon baking powder – 1 1/2 teaspoon sea salt or to taste ( tasting your dough as you go) – 1/2 cup wholemeal (wholemeal) flour – 1 cup plain flour (all purpose) ****Note: I used sea salt, if you use other salt the amount may vary, so as suggested, taste your batter as you go to ensure it's to your liking. Instructions – Grate the courgettes, sprinkle sea salt on top and mix. Set aside for 10 minutes to release all the moisture. – Set the oven to 180 C – Take all the courgettes in your hands and squeeze out as much liquid as possible and discard the liquid. Leave the courgettes aside. – In a mixer bowl, put all the wet ingredients and mix. - Then add all the dry ingredients and beat.
Prepare pan for cupcakes. Spray with oil on all sides and pour generously so it doesn't stick to the pan. – Using a soup ladle, scoop out a spoonful of 3/4 pan filling shortly. Dividing the dough into 20 pockets. – Place in the oven and bake for 18 minutes or until a skewer test comes out clean (a few moist crumbs are fine). . . Good appetite
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