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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Roasted Tomato, Ricotta and Thyme Muffins
![Rukmini Iyer’s Roasted Tomato, Ricotta & Thyme Muffins](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/TOMATO_RICOTTA_MUFFINS_MINI__0573-scaled-2.jpg)
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
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