Low fat Chicken Ricotta Muffins with Spelt Flour

chicken muffins 2

Low fat chicken ricotta muffins, as seen on tv

‘baking is a therapy for me, dipping my hands in flour and transforming it into light bakes, I could do it forever.  But I especially like using spelt, the silkiness of the flour, the nutty flavor makes it my favorite choice at the moment.  

A few of my readers requested chicken muffins and here they are :)’

You will need:

125g chicken, cooked and cut up into small pieces
275g spelt flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
4 eggs
200ml water
salt and pepper to season
50g ricotta (I use sheep’s milk)
1 small onion, peeled, diced, sauteed and placed on kitchen towel to remove grease
1/4 teaspoon Provence Herbs
50g cheddar and 50g local white gbejna, if you do not live on the island use a hard goat’s cheese

Preheat oven to 180C

Sift the flour.  Add the baking powder, bicarbonate of soda, salt and peper and herbs.
Place the ricotta and eggs in a large bowl.  Use a hand blender to make a smooth puree.
Add the chicken pieces to the flour and mix gently to cover the chicken with a light coat of flour.
Add half the grated cheese.
Use a large metal spoon to gently mix in the egg and ricotta mixture.  Do not overmix.
Add enough water, little by little until you have a dropping consistency.
Line a muffin tray with paper cases.
Fill the muffin cases with the mixture.
Sprinkle the rest of the grated cheese on the top.
Bake at 180C for 10 to 12 minutes.
Allow to cool before removing from the muffin tray.