Purple Brussels Sprouts & Ricotta Muffins
Prep time
Cook time
Total time
These little savory muffins make a great snack and are totally gluten free. Swap almond meal with regular flour if you don't have a gluten allergy. Makes 8 muffin or 16 mini muffins.
Recipe type: Snack
Cuisine: English
Serves: 8
  • 10oz/250gr Brussel sprouts, cut in halves
  • 2 large eggs
  • 1-1/2 cups/ 150gr almond flour ( or corn meal)
  • 1 tsp baking powder
  • 1 cup ricotta cheese, well drained
  • 2 tbsp Greek yogurt
  • 2 spring onions, finely chopped
  • 3 tbsp Extravirgin olive oil
  • Salt and pepper to taste
  1. Steam for 5 mins the Brussels sprouts.
  2. Reserve 8 sprouts halves and finely chop the remaining ones.
  3. In a large bowl mix together eggs, yogurt, extravirgin olive oil and ricotta. Add the sprouts and spring onions and mix until combined.
  4. In another bowl mix almond flour with baking powder. Gradually pour the dry ingredients into the wet ones and mix just until combined.
  5. Divide the mixture into a non-stick muffin tin and top each muffin with the reserved haves.
  6. Bake in a preheated oven to 200C/400F for about 12 mins or until golden on top.
  7. Allow to cool and serve. Enjoy!
Recipe by The Petite Cook at https://www.thepetitecook.com/purple-brussels-sprouts-ricotta-muffins/