Ricotta mini muffins

Savoury muffins are an easy snack that can be made in advance and transport easily. These muffins are low GI and calcium rich and they freeze really well. I’m always on the lookout for easy snacks for my little one (and me!) and these are a great addition to her lunch box. They are the perfect size for her little hands too!


1 ½ cups wholemeal spelt flour (or regular flour)

½ cup almond meal

1 tsp baking powder

½ tsp ground coriander

½ tsp cumin

¼ cup Greek yoghurt

½ cup ricotta

2/3 cup milk

2 tbs grated parmesan

1 egg, beaten

2 spring onions finely chopped (or 1 tbs fresh chives)

1 tbs fresh parsely, chopped finely

½ tbs sesame seeds to sprinkle on top of the muffins (optional)


Pre-heat oven to 190 C and spray a 24 capacity mini muffin tray with cooking oil spray. (You could also make them in a larger 12 capacity muffin tray).

Combine dry ingredients and mix well.

Combine wet ingredients and add to the dry mix. Mix with a spoon until well combined.

Spoon batter into the muffin tray and sprinkle with sesame seeds.

Bake for 20-25 minutes or until lightly browned. Remove muffins from tray and cool on wire rack.

Once cooled, I store these in a labelled zip lock bag in the freezer so I can easily pull one out for snack as they thaw out in no time.




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