Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Tomato, Ricotta and Thyme Muffins
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.
|For the tomatoes:|
|cherry tomatoes, halved, and the vines|
|sea salt and freshly ground black pepper|
|For the muffins:|
|sea salt flakes|
|medium free-range egg, lightly beaten|
From the book