I love discovering new recipes! Especially if they’re linked to getting me fitter and stronger. And that’s exactly what these baked ricotta muffin power bombs do.
They’re my new favourite and are now my post gym go-to snack. After a good workout it’s imperative to replenish our body’s natural stores, and protein is critical for muscle growth.
That’s where these baked ricotta muffins really come into play.
For those of you in the know, whey protein is one of the most popular and most effective forms of protein supplement out there.
It’s very common to buy it in powder form, and is a real boost for the muscles after working out.
There are of course other ways to get whey protein into your system, and baked ricotta is certainly one of them.Whey is the liquid leftover after making cheese or heating milk, and the latter is the basis of ricotta cheese.
Importantly for vegetarians, rennet is not used in the formation of ricotta and is therefore considered a vegetarian cheese. It is also very high in protein and very low in fat.
In fact, thanks to the addition of eggs in these baked ricotta muffins, a small serving of three little muffins contains over 20g of protein!
If you munch all six down yourself (I often do after a big workout) you’re looking at over 40g of protein.
That’s A LOT OF PROTEIN! If you’d like to a know more about how much protein we actually need (and get a full high protein meal plan, please go over here).
Baked Ricotta Muffins – more than just a snack
Of course, it’s all well and good to know you’re about to eat a load of hard-earned protein in your post-workout snack, but if you’re not looking forward to it then you’ll hardly be pushing yourself.
That’s the where the Mediterranean combo comes in – olives or capers (or both!), sundried tomatoes and smooth, fresh cheese. Damn, it’s good.
In fact it’s so good you’ll likely find yourself working out more often just to eat these ricotta muffins. I certainly do.
Mediterranean Baked Ricotta Muffins
- 1 tsp hot sauce (eg. sriracha)
- 2 green onions, chopped
- 6 bay leaves
- Pre-heat the oven to 190°C/ 375°F
- Slice the sundried or cherry tomatoes into small pieces and place in mixing bowl.
- Do the same with the olives.
- Add the ricotta, eggs, capers and salt and pepper.
- As optional - throw in the green onion and hot sauce now.
- Beat it well with a fork.
- To prep the muffin tray simply place 6 muffin papers in the appropriate slots. If you don’t have any papers and are cooking directly in a muffin tray, then you should butter the slots to allow easy removal of the baked ricotta.
- Optional: Add a bay leaf into each slot (make sure not to eat it later on, it’s just for flavour!).
Pour an equal measure of the mix into each of the 6 muffin papers.
- Place tray in the middle of the oven and cook for 18-20 minutes, until the top of each ricotta bomb has begun to brown. That’s it!
- Serve with your favourite sauce or just enjoy alone 🙂
Please note the nutritional information supplied in the box is for ONE muffin.
If you enjoyed these baked ricotta bombs, then you should really try these breakfast egg muffins! This high protein white bean salad is sooooo much greater than the sum of its parts too! And we can’t finish this recipe off without a big shout out to Hauke’s brother Heiko! Thanks for this cool recipe idea, mate!
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