Savoury cupcake with ricotta, grilled artichokes, sundried tomato and saffron

Although I love savoury tarts, recently I wanted to create something that was a little different in appearance. As I love baking cupcakes I thought why not make a savoury cupcake?

We have a lot of customers asking for wheat-free food that looks great too. In my experience ‘healthier’ food is not always the most attractive - especially in health food shops - but there’s no reason for this at all.

So, here is the recipe for my savoury cupcake!

Ingredients:

• 500g hard ricotta (fresh ricotta not the supermarket variety found in tubs)
• 100g of freshly-grated parmesan cheese
• 8 roughly-chopped chargrilled artichokes (2 of which are for decoration at the end)
• 2 eggs
• 2 tablespoons of hot milk
• A pinch of saffron
• 6 sundried tomatoes
• black olives
• parsley
• salt
• pepper
• nutmeg

Instructions:

• Push the ricotta through a sieve into a bowl.
• Mix this with the parmesan, eggs and roughly chopped artichokes.
• Dissolve the saffron in hot milk, then add to the ricotta mixture.
• Add salt, pepper and nutmeg to taste.
• Put the mixture into a non-stick muffin tray. These quantities should make between 4-6 muffins (depending on size).
• Bake in the oven at 180 degrees for 20 minutes or until golden and firm to the touch.
• Let them cool in the tray, then remove and decorate with the 2 final artichokes (roughly chopped), the sun-dried tomatoes, black olive and parsley.
• Serve and enjoy!