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Dinner with Rukmini
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Roasted Tomato, Ricotta and Thyme Muffins
Introduction from Rukmini Iyer
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
Essential kit
You will need: a muffin tin and 12 liners and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Tip the cherry tomatoes and their vines into a small lined roasting tin, arrange cut-side up, then drizzle over a tablespoon of olive oil and season with a little salt and pepper. Roast for 30 minutes, then leave to cool for 10.
Meanwhile, stir the flours, baking powder and sea salt together in a large bowl with about a teaspoon of the thyme leaves.
In a separate bowl, beat the olive oil, yogurt, milk, half the ricotta and the egg together, and set aside.
Stir half the tomatoes into the ricotta and egg mix with the flours, mixing very briefly just until you can’t see the flour – the less you mix, the lighter the muffin.
Divide the muffin mixture between your 12 lined muffin cups and top with a teaspoon of the remaining ricotta. Evenly scatter the rest of the roasted cherry tomatoes and thyme leaves over the muffins.
Transfer the tin to the oven and bake for 20–25 minutes, until the muffins are well risen and firm to the touch.
Cool briefly on a wire rack and eat warm. These are best eaten on the day they’re made, but can be kept in the fridge in an airtight container for 2 days and reheated gently in the oven as needed.
FOR GLUTEN-FREE: Replace the flours with a good brand of gluten free flour, or a mixture of gluten-free and buckwheat.
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The Sweet Roasting Tin
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