Butter, for greasing and frying
4 bacon rashers, chopped
100g mushrooms, roughly chopped
250g fresh ricotta, drained
2 free-range eggs
1 tbs thyme leaves
Preheat the oven to 180°C. Grease a 6-hole muffin tray and set aside.
In a large frying pan, melt a small nub of butter and fry the bacon and mushroom together for a few minutes, stirring all the while.
Meanwhile, in a mixing bowl, whisk together the ricotta and eggs. Evenly divide the ricotta mixture among the muffin holes until they are half-full.
Stir the thyme into the mushroom and bacon, then remove the pan from the heat. Divide the bacon mix among the muffin holes, gently pressing it into the ricotta with a fork as you go to loosely combine the layers.
Pop them in the oven and bake for about 20 minutes or until puffed up, and serve.
We hope you enjoy these muffins as much as we do! This recipe is taken from That Sugar Guide by Damon and Zoe Gameau.
To make an appointment to see one of our Yarraville Naturopaths click here, or give us a ring on 9687 5333. Naturopath Yarraville, Naturopath Seddon