Veggie-Ricotta Muffins

Veggie-Ricotta Muffins


  • 1 cup ricotta
  • 2 eggs
  • 1/2 cup extra virgin olive oil
  • 3/4 cup milk
  • 1/2 cup grated cheese
  • 1 cup corn
  • 1 grated carrot
  • 1/2 medium capsicum
  • 1 tbsp chopped eshallot/ spring onion
  • 1 cup self-rising flour
  • 1 cup whole wheat flour
  • 1 tbsp Mavella Superfoods Veggie Boost


  1. Chop the capsicum finely and grate the carrot.
  2. In the bowl of a stand mixer, whisk the eggs, ricotta, oil and milk.
  3. Add the corn, carrot, capsicum, eshallot and Mavella Superfoods Veggie Boost. Mix until combined, then add the grated cheese.
  4. Add all the flour and mix until completely combined. Fill the muffin pan / liners.
  5. Bake at 180c for about 25 minutes or until golden on top and a toothpick inserted in the middle comes out clean.
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