Savory Ricotta and Zucchini Muffins – A Delightful Appetizer
These savory ricotta and zucchini muffins are a perfect combination of flavors and textures, ideal for serving as an appetizer or snack at any gathering. The creamy ricotta cheese, tender zucchini, and rich Grana Padano cheese come together in a fluffy, golden muffin that’s both satisfying and full of flavor. Simple to prepare and absolutely delicious, these muffins are sure to impress your guests. Let’s dive into this recipe that brings out the best of these simple ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 200g |
| Whole milk | 100ml |
| Instant yeast (for savory dishes) | 10g |
| Extra virgin olive oil | q.b. (to taste) |
| Ricotta cheese (cow’s milk) | 80g |
| Grana Padano DOP (grated) | 80g |
| Cherry tomatoes | 12 |
| Black pepper | q.b. (to taste) |
| Table salt | q.b. (to taste) |
| Sunflower oil | 100ml |
| Zucchini | 400g |
| Eggs | 3 |
Nutritional Information (per muffin, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 8g |
| Fiber | 1g |
| Sugars | 2g |
| Sodium | 150mg |
Instructions
These muffins combine the rich creaminess of ricotta with the freshness of zucchini, topped off with a touch of Grana Padano cheese for added depth of flavor. Here’s how you can make these irresistible savory treats.
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Prepare the Zucchini
Begin by thoroughly washing and drying the zucchini. Trim off the ends and, using a vegetable peeler, cut 12 thin slices of zucchini. Set these slices aside as they will be used for garnish. -
Chop the Remaining Zucchini
After preparing the slices for garnish, dice the remaining zucchini into small, bite-sized cubes. These cubes will be incorporated into the muffin batter, adding flavor and texture. -
Prepare the Muffin Batter
In a large mixing bowl, crack open the 3 eggs and whisk them together with 100ml of whole milk. Continue whisking for about 4-5 minutes until the mixture is smooth and well combined.
Slowly drizzle in the sunflower oil, stirring constantly to achieve a homogeneous mixture. At this point, you should have a creamy, smooth batter. -
Add Ricotta and Cheese
Once the base mixture is ready, it’s time to incorporate the ricotta cheese. Using a fine mesh strainer or cheesecloth, strain the ricotta to remove excess moisture, ensuring the muffins don’t turn soggy. Add the strained ricotta to the batter and stir it well to combine. Then, add the grated Grana Padano cheese and mix again until everything is evenly distributed. -
Combine Dry Ingredients
Sift together the all-purpose flour, instant yeast, black pepper, and table salt. Gradually add the dry ingredients to the wet mixture, stirring gently to ensure the flour is fully incorporated, but without overmixing. You should have a thick, slightly lumpy batter. -
Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners. Take the zucchini slices that you set aside earlier and cut them in half lengthwise. Arrange these half-slices along the edges of each muffin liner, using two pieces per muffin to form a ring. -
Fill the Muffin Tin
Transfer the prepared batter into a piping bag for easy and mess-free filling. Fill each muffin cup with batter, ensuring the batter comes all the way up to the top of the paper liners. Gently press the batter into the zucchini slices so that they’re encased in the muffin. -
Bake the Muffins
Preheat your oven to 180°C (350°F) with the heat set to static (no fan). Place the muffin tin into the oven and bake for approximately 30 minutes. The muffins should puff up and turn a beautiful golden brown on top. Insert a toothpick into the center of a muffin to check for doneness; it should come out clean when they are fully baked. -
Let the Muffins Cool
Once baked, allow the muffins to cool in the tin for about 10 minutes before removing them. You can enjoy them warm, or allow them to cool completely before serving. These muffins are equally delicious when served at room temperature.
Tips for Perfect Savory Muffins
- Zucchini Consistency: If the zucchini is particularly watery, squeeze out some of the moisture before adding it to the batter to avoid soggy muffins.
- Cheese Variations: If you don’t have Grana Padano, Parmesan cheese is a great alternative and will add a similarly savory flavor.
- Make Ahead: You can prepare the batter ahead of time and refrigerate it for up to a day before baking. This will give the flavors a little more time to meld together.
Why You’ll Love These Savory Muffins
These ricotta and zucchini muffins are the perfect way to bring the savory flavors of summer into your kitchen. The zucchini provides a subtle earthiness, while the ricotta adds a creamy, light texture that balances out the richness of the Grana Padano. The result is a muffin that’s flavorful, moist, and perfectly suited for a casual lunch or as a snack to share with friends.
With the added crunch of the baked zucchini slices on top, each bite delivers a delightful mixture of soft and firm textures, complemented by the umami of the cheese. They’re not just savory; they’re also packed with nutrients, offering a delicious way to enjoy vegetables in a fun and portable format. Perfect for picnics, brunches, or as a quick appetizer, these muffins are a versatile and crowd-pleasing treat.
Enjoy making these delightful savory ricotta and zucchini muffins at home, and don’t forget to share them with your loved ones! Whether served fresh out of the oven or enjoyed at room temperature, they’re sure to be a hit.
