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 Aziz
When 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.
Ricotta Muffins
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| 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 cheese
1 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.
I really didn't care for them - there wasn't enough flavor to them. But then again, my tongue was expecting the texture of MUFFINS! Hahaha!
ReplyDeleteI will probably not make them again myself.
ReplyDeleteI just made this last night night and I was very unimpressed as well. I'd skip this recipe in the future.
ReplyDeleteI cook down fresh blueberries with a little water and agave and serve over the top of these Ricotta Muffins. My husband and I love them as a sweet treat.
ReplyDeleteThat's a really good idea! Make them a sweet treat with a little fun topping. I never would have thought of that. Thanks for sharing that idea!
DeleteThanks for all of your recipes!!
DeleteThank you Kristal! I really appreciate the feedback and knowing that people are finding the recipes helpful!
Delete