I thought every once in a while I'd make and review a recipe from the book so you could see how it would turn out. For this review, I decided to make Ricotta Muffins - located on page 303 of the hardback edition The Perfect 10 Diet by Dr. Michael AzizWhen I saw that these were called 'muffins' I was hoping that they would have a muffin-like texture. I think they named them muffins because you cook them in a muffin pan; they were really more like quiche in texture and flavor. They were not hard to make and they had both a sweet and savory taste to them. They would make a nice breakfast if served with a side of berries and some yogurt; otherwise, you could serve these as a warm savory side dish to a salad.
|Sorry, it's not very pretty but it fell apart when|
I removed it from the pan so this is the best pic
I could get.
Preparation time: 30 min.
1 cup ricotta cheese
2 medium or large eggs
2 teaspoons agave
1/2 teaspoon vanilla extract
1/2 cup grated Parmesan cheese1 ounce pignoli nuts (I used sunflower kernels)
Combine the ricotta and eggs in a bowl and mix.
Add the agave, vanilla, cheese and nuts.
Pour into a non-stick muffin pan brushed with butter.
Bake for 15-20 minutes. Remove from oven and serve.