Lunchbox Legends: Zucchini, Ricotta and Thyme Muffins

Sounds can be deceiving, it's been a week of low expectations where food is concerned, just because mainly I've been so busy, but again, I should not have underestimated.   Whilst these don't sound like much you can make them whatever you want.  They are light, fluffy and perfect for school lunches - even warmed up.  You can add or subtract any savoury flavour to make your favourite.  Keep the zucchini though - how often is it we can sneak the greens in and get them asking for me?  

I've decided after making this lot I'm going to try:

Proscuitto and rosemary

Bacon and sundried tomato

Dill

Come up with any others after trying them and let me know!  These will surprise you - they surprised me.

Ingredients:
1/4 cup milk
2 large eggs
2/3 cup ricotta cheese
2/3 cup grated zucchini
1 1/2 cups plain flour
2 tbsp white sugar
3 tsp baking powder
leaves from 2 sprigs fresh thyme or 1/2 tsp dried thyme
125g butter, melted

Method:
Preheat oven to 190 degrees c
In a bowl combine zucchini, eggs, milk and ricotta cheese, mix until smooth.

Add 1/2 a cup at a time whilst mixing, the flour, then the sugar and baking powder.  mix well.  Lastly add thyme and butter and mix until light and fluffy.

Fill baking papers 2/3 full and place in the oven for 10-15 minutes until golden brown on top.

Absolutely delicious warm or reheated too... (Eloise loves them cold...!)

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