I made these biscuits exclusively for hubby. Okay, I had one but most cooks/bakers often like to taste their creations. If these muffins were a disaster, I wouldn’t have the heart to let him eat some. Thankfully, he is recuperating from the stomach bug he had and I wouldn’t allow it to relapse. My husband is a good sport and will eat anything I prepare for him. Well, almost everything. He is not such a big fan of fruit (he’s been getting better about it lately) and most of my muffins consist of fruit. That is why I decided to make these muffins for him. Most muffins are generally sweet but these are more on the savory side, hence the recipe name. They seem more like biscuits to me but it doesn’t make a difference in taste . Adding ricotta was a sheer genius. It not only completes the muffin but it keeps it moist. If you would rather use cottage cheese, then by all means do so. These muffins serve well with salad.
For this recipe, you will need:
- 3/4 cup of self rising flour
- 1/2 cup of whole wheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 large egg
- 1 1/2 cups of non fat (or low fat) ricotta cheese
- 1 small red onion chopped and diced
- 1 red bell pepper and 1 yellow/orange bell pepper diced
- 1/3 cup of skim milk
- Salt and pepper to taste
Preheat your oven to 350 degrees F. Combine all dry ingredients in one bowl. Set aside. In another bowl, add egg and beat well. Stir in ricotta, milk salt, and pepper. In a skillet, heat corn oil over medium heat. Add onions and saute for 5 minutes. Add peppers and saute for 10 minutes or until peppers are soft. Let them come to room temperature. Add the sauteed vegetables to the milk mixture and stir well. Add the dry ingredients and stir well till combined. Align 12 muffin cups on a muffin tin. Fill each cup with the batter evenly. Bake for 25 minutes or until golden brown.
Yields 12 muffins