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Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins ready to eat #high protein #egg | hurrythefoodup.com

Mediterranean Baked Ricotta Muffins

Course: Breakfast, Oven recipes
Cuisine: Vegetarian
Time: Max 30 min
Calories: 0 - 150 kcal
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 ricotta bombs
Calories: 101kcal
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  • 1 tsp hot sauce (eg. sriracha)
  • 2 spring onions (or shallots)
  • 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, spring onion and salt and pepper.
  • As optional - throw in the 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 :)


Calories: 101kcal | Carbohydrates: 2.1g | Protein: 6.7g | Fat: 7.5g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 211mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 80mg | Iron: 0.5mg