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1
Patty tins: if not nonstick, grease with butter or a spray.
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2
For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
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3
If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
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4
Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
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5
Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
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6
Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
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7
Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
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8
Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
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9
(Or fill muffin cups to the top). The recipe makes 7 muffins for me - I guess most muffin tins are the same size.
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10
Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
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11
Bake muffin size snacks for about 30 minutes.
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12
Serve hot or cooled, not chilled. Handy for a quick snack with tea.
