These egg muffins filled with leeks, zucchini and ricotta were an instant hit with Mini Jones, and he couldn’t get enough of them! I also find them very handy to keep in the freezer as they defrost quite quickly and make a great portable snack.
Leek and Ricotta Muffins
Ingredients
1 dsp olive oil
½ small leek, finely sliced
1 small zucchini, grated
2 eggs
150g (1/2 c) ricotta
20g (1/8 c) cheddar cheese, grated
Method
Heat oven to 180˚C/350˚F
In a medium saucepan over a low heat cook the leek in the olive oil until softened - about 7-10 mins, then add the grated zucchini and cook until soft. Cool slightly.
Whisk the eggs with the ricotta, then fold in the leeks and zucchini, and the grated cheese.
Spoon into lined muffin tins and bake for around 10 mins, until cooked through. Cool slightly, then peel the cases off - they are a little fiddly and don't peel off too easily.
They freeze beautifully. To defrost, place in the fridge over night.