Savory zucchini and ricotta muffins
March 3, 2012 • Category: Main Dish
Moist, good and good-for-you, here is a muffin you can eat without guilt!
INGREDIENTS:
- 8 oz. of shredded zucchini
- 4 eggs
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/2 cup of olive oil (4 oz.)
- 6 oz. of ricotta (200 g.)
- 1/2 cup of chopped onions
- 1/4 cup of fresh zaatar or a tbsp of fresh oregano (optional)
- Spices: 1 tsp curry, 1/4 tsp of white pepper, 1/4 tsp of chili powder (or paprika)
METHOD:
- Place the eggs in the bowl of a mixer; add the ricotta and mix until the mixture is smooth. Add the olive oil and mix. Add the flour, baking powder and soda, spices, and mix well. Add the shredded zucchini and onions and mix till combined.
- Pour into a muffin or cupcake pan lined with muffin liners and fill to about 3/4 up the pan. Bake in a 350F (180C) oven for 12 minutes or so or until the muffins are puffed up and a toothpick comes out dry. Serve warm or at room temperature.
Comments
27 Comments • Comments Feed
meriem says:
J’adooore tes muffins Joumana. Et puis, il y a ton plat en cuivre à empreintes qui m’intrigue…superbe, mais j’imagine qu’il a une utilisation particulière?? Passe une très belle journée.
On March 3, 2012 at 5:42 am
Joumana says:
@Meriem: Oui on l’utilisait pour cuire les oeufs et les petites omelettes individuelles. Passe un bon weekend et merci du compliment, je l’aime aussi ce plat~!
On March 3, 2012 at 5:46 am
Belinda @zomppa says:
Those are some gorgeous – dare I say HEALTHY – and indulgent treats!
On March 3, 2012 at 5:45 am
Rosa says:
Lovely muffins and great brunch item!
Cheers,
Rosa
On March 3, 2012 at 6:04 am
T.W. Barritt says:
How nice to use ricotta in the muffins. I’ve made ricotta cakes, but never thought about it as an ingredient in muffins. Nice presentation, too! Love the little serving platter!
On March 3, 2012 at 6:17 am
Velva says:
Delicious! The muffins are really brought out by the photo styling. The ingredients that surround it really give the muffins character.
Awesome.
Velva
On March 3, 2012 at 7:37 am
pierre says:
jamias senti coupable de manger un muffin !!Pierre
On March 3, 2012 at 8:54 am
Susan says:
They sound delicious! I love zucchini in baked goods. How beautiful they look in that gorgeous pan too.
On March 3, 2012 at 11:37 am
Barbara says:
I’ve never seen a moister muffin! Ricotta does that, doesn’t it? My zucchini bread pales by comparison. Beautifully presented too, Joumana.
On March 3, 2012 at 3:02 pm
Bria @ WestofPersia says:
Another creative use zaatar. Love it! Savory muffins are sooo underrated.
On March 3, 2012 at 5:38 pm
Alaiyo Kiasi says:
You said it Joumana–these muffins are to be enjoyed without guilt. They look beautiful and are another fresh idea for me. I’m wondering about the gorgeous serveware that appears in your photographs. Are they family heirlooms or are they special pieces that you found and use just for blogging. What I really like about the look of your photos is that they are distinctive. I see lots of blogs with fabulous photos but the photos often look so much alike that the individuality of the blogger is not there. But there are some bloggers, like you, whose photos have an exotic look and feel and, because of your dishes and props, are uniquely you.
On March 3, 2012 at 5:59 pm
Joumana says:
@Alaiyo: Thanks so much for the praise; I found this vessel here in Beirut and asked around, first my relatives, then friends, if it was used for something specific; nobody knew, until the mother of my daughter’s boyfriend, when she saw it, exclaimed “Where did you find this?”Apparently, they’d had one just like this in the family, and she told me it was used in the olden days to cook eggs or small fritters; since cooking was done on furnaces, this was placed on the furnace or grill.
On March 4, 2012 at 1:07 am
Banana Wonder says:
Fantastic muffins! My favorite kinds are the savory.
On March 3, 2012 at 8:19 pm
Angie@Angiesrecipes says:
They look mouthwatering! And yes, it’s a guilt-free treat.
On March 3, 2012 at 11:39 pm
Kiran @ KiranTarun.c says:
What a great recipe for brunch! So colorful, and thanks for sharing 🙂
On March 4, 2012 at 12:20 am
Rachana says:
Those muffins would make a perfect brunch item. Lovely!
On March 4, 2012 at 6:19 am
irma levere says:
New bruch item!
On March 4, 2012 at 9:26 am
mustardseed says:
I love savory muffins and I love the flavors of this one. I can’t wait to try this one with zaatar. And I absolutely love that muffin pan!!
On March 4, 2012 at 10:24 am
kouky says:
cette version aux courgettes me plait beaucoup!! moi aussi j’adore ta vaisselle tellement chargée d’histoire et d’authenticité!
On March 4, 2012 at 2:05 pm
Magic of Spice says:
What delightful muffins…love ricotta baked goods 🙂
On March 4, 2012 at 2:29 pm
Joan Nova says:
I love these savory little pies. Well done, Joumana.
On March 4, 2012 at 4:41 pm
Mallika says:
Wonder where you got those muffin pans from. They look unique. Have never seen these kinds before. Nice recipe too.
On March 4, 2012 at 10:17 pm
Chiara says:
A lovely presentation for a lovely recipe, thanks for sharing joumana, have a good week….
On March 5, 2012 at 12:35 am
Caffettiera says:
I adore savoury muffins. I’ll have to wait for zucchini season, but looks like it’s worth it.
On March 5, 2012 at 9:53 am
Culinaire Amoula says:
Cette version salé des muffins est à tomber!! j’aime le plat que tu utilises pour présenter tes muffins!!!!!
On March 6, 2012 at 11:59 am
Samantha Angela says:
Those look delicious!!
On March 8, 2012 at 9:44 am
Josee Marchessault says:
I just made those with homemade ricotta and red zaatar. I used chopped chives instead of onions. Those have to be the best savory muffins I have ever had. This recipe is a keeper!
On September 28, 2017 at 2:33 pm