Ricotta Cheese and Three Fresh Herb Muffin

In this post i decided to let the picture speak about the food. The savory muffins were delicious and i used the ricotta cheese i bought from La Dolce Vita Italian Fair. I will write more about it soon in another post. Now enjoy the pictures and scroll down for the recipe. 

Cooked savory muffins

Step by Step Muffin Dough: thyme leaves, sun flower seeds, muffin dough.

Dry ingredients with three herbs

Savory muffins at the silicone hearth shaped muffin tin

Savory ricotta and three fresh herbs muffins

Ingredients: (yields 8 - 12 muffins)

• 2 cups self raising flour
• 1 cup yogurt 
• 100 grams of ricotta cheese (about 1/3cups)
• 1/3 cup sun flower seeds
• 4 tbsp olive oil
• 1 tbsp baking powder
• 1 tbsp apple cider
• 1/2  1/2 tsp salt 
• 1 egg 
• 6 branches of fresh basil (finely chopped )
• 6 branches of dill
• 12 branches of fresh wild thyme

Recipe:

1. Wash and chop the fresh herbs (for thyme tear the leaves and throw away the rest) and set them aside for drying or towel dry them 
2. Toast the sun flower seeds with 1/2 tsp salt 
3. Set your oven to 360 F/180 C and grease or line your muffin tin 
4. Leave the salt at the pan and take the toasted sun flower seed out to a bowl
5. Add the flour, baking powder, salt to the bowl mix it lightly
6. Add the finely chopped basil, fresh thyme, and finely chopped dill to the dry mixture and lightly mix it  
7. Crack the egg to another bowl and add the apple cider beat it with a whisk 
8. Add the yogurt and keep whisking
9. Add ricotta cheese to the liquid mixture and keep whisking
10. Add the liquid mixture to dry mixture just mix it with a spatula until the flour disappears (do not over mix it) and spoon it to the muffin tins  (this mixture still will be more dense than your regular fluffy muffin dough)
11. bake it for 15-30 mins mine took 20 mins

Feta Cheese and Curled Parsley Muffin

Last night after I met up with an old friend I stopped by in John Lewis, although i am not big fan of department stores and especially not a fan of chains, I love to look at the kitchen utensils at oxford street BHS, John Lewis. There are tons of beautiful utensils such as marble mortars, wood grinders, measuring cups, french presses,cutting boars all of them amazes me. So beautiful and inspiring. While i was there I saw hearth shaped silicone muffin tins probably remained from the valentines day. It was a bit expensive but i got them anyway and dreamed about making lemon and raspberry muffins. But i ended up with savory muffins, it is perfect for breakfast/brunch and most importantly they are hearth shaped. The recipe is inspired from the Cafe Fernando's ricotta basil recipe. I used feta cheese and added pumpkin seed, fresh curled parsley. It turned out pretty amazing. And I would like to give all photo credits to my housemate Rumeysa. Here is the recipe:

Ingredients: (yields 9 muffins)

• 2 cups self raising flour
• 1 cup milk 
• 1 cup diced feta cheese
• 1/3 cup pumpkin seeds
• 4 tbsp olive oil
• 1 tbsp baking powder
• 1 tbsp apple cider
• 1/2 tsp salt 
• 1 tsp dried wild thyme 
• 1 egg 
• 30 grams of curled parsley (finely chopped )

1. Set the oven to 360 F/180 C and grease or line your muffin tin 
2. Toast the pumpkin seeds with salt 
3. Leave the salt at the pan and take the toasted pumpkin seed out to a bowl
4. Add the flour, baking powder, salt and wild thyme to the bowl mix it lightly
5. Crack the egg to another bowl and add the apple cider beat it with a whisk 
6. Add the milk and keep whisking
7. Add the finely chopped parsley and diced feta cheese to the liquid mixture mix it with a spoon 
8. Add the liquid mixture to dry mixture and spoon it to the muffin tins 
9. bake it for 15-30 mins mine took 20 mins