Savoury cupcake with ricotta, grilled artichoke, sundried tomato and saffron

Savoury cupcake with ricotta, grilled artichoke, sundried tomato and saffron

Although I love savoury tarts, recently I wanted to create something that was a little different in appearance. As I love baking cupcakes I thought why not make a savoury cupcake?

We have a lot of customers asking for wheat and gluten-free food that looks great too. In my experience ‘healthier’ food is not always the most attractive – especially in health food shops – but there’s no reason for this at all.

So, here is the recipe for my savoury cupcake – enjoy!

Ingredients:

  • 500g hard ricotta (fresh ricotta not the supermarket variety found in tubs)
  • 100g of freshly-grated parmesan cheese
  • 8 roughly-chopped chargrilled artichokes (2 of which are for decoration at the end)
  • 2 eggs
  • 2 tablespoons of hot milk
  • A pinch of saffron
  • 6 sundried tomatoes
  • black olives
  • parsley
  • salt
  • pepper
  • nutmeg

Instructions:

  • Push the ricotta through a sieve into a bowl.
  • Mix this with the parmesan, eggs and roughly chopped artichokes.
  • Dissolve the saffron in hot milk, then add to the ricotta mixture.
  • Add salt, pepper and nutmeg to taste.
  • Put the mixture into a non-stick muffin tray. These quantities should make between 4-6 muffins (depending on size).
  • Bake in the oven at 180 degrees for 20 minutes or until golden and firm to the touch.
  • Let them cool in the tray, then remove and decorate with the 2 final artichokes (roughly chopped), the sun-dried tomatoes, black olive and parsley.
  • Serve and enjoy!

 

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