Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Roasted Tomato, Ricotta and Thyme Muffins
Introduction
These muffins require slightly more effort, in that you roast a tray of cherry tomatoes to intensify the flavour before stirring them into the muffin batter, but it’s well worth the pay-off – they work beautifully with the ricotta and thyme. I like to use rye flour in these muffins for the depth of flavour, but if you only have self-raising that’s fine, just use 250g as in the other recipes, and reduce the amount of baking powder to 1 level teaspoon.
Ingredients
| For the tomatoes: | |
| cherry tomatoes, halved, and the vines | |
| olive oil | |
| sea salt and freshly ground black pepper | |
| For the muffins: | |
| self-raising flour | |
| rye flour | |
| baking powder | |
| sea salt flakes | |
| thyme leaves | |
| olive oil | |
| natural yogurt | |
| milk | |
| ricotta | |
| medium free-range egg, lightly beaten |
Preview
This recipe is a preview
Buy The Sweet Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
