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Brussels Sprouts and Ricotta Muffins - vegetarian, gluten free recipe by The Petite Cook

Purple Brussels Sprouts & Ricotta Muffins

Course: Snack
Cuisine: English
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8
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.
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Ingredients

  • 10 oz/250gr Brussel sprouts cut in halves
  • 2 large eggs
  • 1-½ cups/ 150gr almond flour or corn meal
  • 1 teaspoon baking powder
  • 1 cup ricotta cheese well drained
  • 2 tablespoon Greek yogurt
  • 2 spring onions finely chopped
  • 3 tablespoon Extravirgin olive oil
  • Salt and pepper to taste

Instructions

  • Steam for 5 mins the Brussels sprouts.
  • Reserve 8 sprouts halves and finely chop the remaining ones.
  • In a large bowl mix together eggs, yogurt, extravirgin olive oil and ricotta. Add the sprouts and spring onions and mix until combined.
  • In another bowl mix almond flour with baking powder. Gradually pour the dry ingredients into the wet ones and mix just until combined.
  • Divide the mixture into a non-stick muffin tin and top each muffin with the reserved haves.
  • Bake in a preheated oven to 200C/400F for about 12 mins or until golden on top.
  • Allow to cool and serve. Enjoy!