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BAKED RICOTTA MUFFINS


Ingredients:
1 cup low-fat ricotta cheese
2 eggs
1 carrot, grated
2 small cans of corn & peas mix
1/3 cup shredded low-fat cheese

Directions:
Pre-heat the oven to 190°C.
Add all the ingredients into a bowl except the cheese. Mix until all combined.
Season with salt and pepper to taste.
Spray a muffin tray with olive oil to prevent sticking.
Pour an equal amount of the mix into each of the 8 muffin tins.
Sprinkle cheese over each muffin.
Place the tray in the middle of the oven and cook for 18-20 minutes.

Serves: 8
Calories per serve: 69