23/08/2022 
This recipe was developed for Fruit & Veg Month 2022
CategoryBaking, Everyday, Muffin, Snacks, Vegetable, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 ½ cups wholemeal self-raising flour
½ cup self-raising flour
3 radishes, grated
125 g sweet potato, peeled, grated
¼ cup finely chopped parsley
⅓ cup shredded light tasty cheese
¾ cup buttermilk (see tip below)
½ cup any cooking oil
1 egg
100 g fresh reduced-fat ricotta, crumbled
Method
1
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup (80 mL) muffin pan with paper case. You can also grease and flour the muffin pan instead of the cases.
2
Place combined flours, radish, sweet potato, parsley and tasty cheese in a large bowl. Stir to combine. Make a well in the centre.
3
Mix buttermilk, oil and egg in a jug until combined. Stir in ricotta. Add ricotta mixture to flour mixture and stir until just combined.
4
Evenly distribute the mixture among paper cases or holes. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack. Serve warm or at room temperature.
Tip
- If store bought buttermilk is unavailable, mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar. Stir and rest mixture for 5 minutes before using.
- If ricotta is unavailable, substitute with fetta or more shredded light tasty cheese.
- Muffins can be stored in an airtight container for up to 2 days. or in the freezer for up to 1 month.
Ingredients
1 ½ cups wholemeal self-raising flour
½ cup self-raising flour
3 radishes, grated
125 g sweet potato, peeled, grated
¼ cup finely chopped parsley
⅓ cup shredded light tasty cheese
¾ cup buttermilk (see tip below)
½ cup any cooking oil
1 egg
100 g fresh reduced-fat ricotta, crumbled
Directions
1
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup (80 mL) muffin pan with paper case. You can also grease and flour the muffin pan instead of the cases.
2
Place combined flours, radish, sweet potato, parsley and tasty cheese in a large bowl. Stir to combine. Make a well in the centre.
3
Mix buttermilk, oil and egg in a jug until combined. Stir in ricotta. Add ricotta mixture to flour mixture and stir until just combined.
4
Evenly distribute the mixture among paper cases or holes. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack. Serve warm or at room temperature.
Radish, Sweet Potato & Ricotta Muffins
