Gluten Free Ricotta Muffins

A quick, inexpensive, delightful recipe that will satisfy everyone.

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My daughter-in-law told me about this recipe. I had to make slight changes due to my allergies.

Gather your ingredients and a scale and large bowl.

I placed the bowl on my food scale and measured out 8 oz. of Ricotta. I seasoned with salt, parsley, basil, garlic powder and oregano. You can add black pepper if desired, I don't like it. I season to taste, I don't measure anything. If I had to guess I would say approximately 1/2 a tablespoon of each spice, about 1/2 a teaspoon of salt. (see video)

If you can use eggs, you would add two eggs to the mixture. I cannot. Therefore, I used egg replacer. Measure 2 tablespoons of egg replacer into a bowl. Add in 4 tablespoons warm water. Stir well, removing any clumps. Set aside and allow to thicken for 1 minute. Add parmesan cheese to the mixture and then add in the egg replacer. (see video)

Blend all ingredients together well. Brush some olive oil into your muffin pan. Fill with Ricotta mixture to about half way. Place into a preheated 375 degree oven for approximately 20 minutes. When top is nice and brown, they are done. (see video)

Remove from oven and allow to cool a bit. They can be eaten plain, with some red sauce or as a side dish with a main course. (see video)

I ate mine as a side dish to gluten free spaghetti. I used my leftover homemade sauce from the sauce I made for my pizza. For sauce recipe, click green link.

For various pizza recipes check click green links. Gluten Free Cauliflower Crust Pizza, Gluten Free Pepper Pizza, Mom's English Muffin Pizza - Easily Converted Gluten Free/Vegetarian

Ingredients:

8 oz. of Ricotta cheese

Salt

McCormick Parsley - McCormick is generally gluten free unless it states otherwise but always read and double check.

McCormick Basil

McCormick Garlic Powder

McCormick Oregano

Black pepper if desired - I don't like it

Red Mill Gluten Free Egg Replacer - or 2 eggs if you can eat them

Olive oil