Ricotta & Zucchini Muffins with Pine Nuts

COURSEBreakfast, Snack


  • 1 Large Bowl
  • 1/3 Cup
  • 1 Mini Loaf Tin


  • 1/3 Cup JC's Premium New Zealand Pine Nuts
  • 2 Zucchini Grated
  • 1 Cup Flat-leaf Parsley Leaves Chopped
  • 1 Cup Coriander Leaves Chopped
  • 1/2 Cup Tarragon Leaves Finely Chopped
  • 1/2 Cup Chives Finely Chopped
  • 6 Eggs
  • 1 Cup Wholemeal Self-Raising Flour
  • 1 Tsp. Sea Salt Flakes
  • 1 Cup Ricotta
  • Cracked Black Pepper


  • Preheat the oven to 200°C (400°F). Squeeze out as much liquid from the zucchini as possible. Transfer to a large bowl and add the parsley, coriander, tarragon, chive, eggs, flour, salt and pepper and stir well to combine. Add the ricotta and stir until just combined.
  • Spoon ⅓ cupful's of the mixture into 8 x 5cm x 9cm ¾-cup-capacity (180ml) mini loaf tins. Top with the Pine Nuts. Cook for 25 minutes or until cooked when tested with a skewer. Serve.


Keyword afternoonsnack, healthyrecipe, morningtea, muffins