1.Preheat oven to 180°C/350°F. Line six holes of a ¾-cup (180ml) texas muffin pan with large muffin paper cases.
2.Combine sifted flours, baking powder and soda in a large bowl. Stir in onion, ham, capsicum and chives.
3.Whisk egg, buttermilk, oil and mustard in a small jug. Pour egg mixture into dry ingredients; stir until just combined. Spoon mixture evenly into pans.
4.Bake for about 25 minutes. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
5.Meanwhile, to make chive ricotta, combine ingredients in a small bowl. Serve with muffins.
One muffin is to be served per person for breakfast. The remaining muffins can be frozen or eaten as a snack. You could make two large muffins for breakfast and the remaining mixture can be made into snack-sized mini muffins. The ricotta mixture serves 2 people; make a fresh batch before serving the remaining muffins.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
