Wednesday, March 25, 2009

Ricotta and Egg Muffins with Ham and Cheddar

Ricotta and Egg Muffins with Ham and Cheddar
I usually bring a lunch to work everyday and lately i've been getting tired of the same sandwhiches or salads. I came across this recipe on Kevin's blog, Closet Cooking, the other day and decided to give it a try! I changed a few things to my preference. Kevin used cottage cheese in his recipe. I am one of the least pickiest people when it comes to food, but cottage cheese is one of the few things that is not very appealing to me... I made some other small changes. Here is my version of the recipe! I liked these a lot and will be experimenting with different combinations.
Makes about 16 muffins
Ingredients:
2 cup ricotta cheese
8 eggs (lightly beaten)
2 cup flour
2 teaspoon baking powder
1 teaspoon salt
1 cup prosciutto cotto ham (chopped)
1 cup cheddar cheese (grated)
3 green onions (sliced)
* butter spray
Directions:
1. Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
Ricotta and Egg Muffins with Ham and Cheddar
2. Stir in the ham, cheddar cheese and green onions.
Ricotta and Egg Muffins with Ham and Cheddar
3. Spray some butter spray in the baking dish to prevent sticking.
Ricotta and Egg Muffins with Ham and Cheddar
4. Bake in a preheated 400F oven until they are golden brown on top and a toothpick poked into the center comes out clean, about 25-30 minutes.
Ricotta and Egg Muffins with Ham and Cheddar

2 comments:

Kevin said...

Your muffins look so light and fluffy and good! I like the use of the ricotta in them. I will have to try that next time.

Angie said...

yummyyyy! greek girls also love food.. my brother is a chef, and i'm always cooking... i think it's genetic! anyway, i can't wait to try these out. i also have a thing for ricotta!!! thank you for the recipe