Herb & Ricotta Muffins

My precious foodie-friend made this recipe for the staff over Work Break a few weeks back and I finally snaffled the recipe from her and tried it out with gluten free flour. It's a keeper.

Herb & Ricotta Muffins

2 cups plain flour
2 teaspoons baking powder
30g grated parmesan cheese
2 1/2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 1/4 cups fresh ricotta
80g melted butter
1 egg
1/2 cup milk
1/2 teaspoon worcestershire sauce
1/2 teaspoon tabasco sauce
1/2 cup sour cream

1. Preheat oven to 170C and line muffin pan with paper cases.
   
2. Combine flour, cheese and herbs in a bowl.
3. In a separate bowl combine all the wet ingredients.
4. Make a well in the centre of the flour and pour the wet ingredients in. Stir gently until well combined.
5. Fill muffin pans with the mixture.
6. Bake for about 20 minutes.

I didn't have wocestershire or tabasco...or dill. I left out the sauces and added extra chives and of course, used the gluten free flour. They are delicious! They freeze and defrost well and are beautiful served with sour cream.