These muffins are soooooo yummy! Had some fresh ricotta in the fridge, and have been wanting to use ricotta in a sweet / baking dish for a while now. Found this recipe on Taste, I dusted the muffins with icing sugar once they were baked. These muffins are perfect for an afternoon tea with the girls :)
Makes 12 muffins
Ingredients
375g (21/2 cups) self-raising flour
1 tsp ground cinnamon
150g (2/3 cup) caster sugar
2 eggs
60g (3 tbs) unsalted butter, melted
250ml (1 cup) milk
1 cup full-fat ricotta
250g punnet strawberries, washed, hulled, quartered
375g (21/2 cups) self-raising flour
1 tsp ground cinnamon
150g (2/3 cup) caster sugar
2 eggs
60g (3 tbs) unsalted butter, melted
250ml (1 cup) milk
1 cup full-fat ricotta
250g punnet strawberries, washed, hulled, quartered
icing sugar, to sprinkle
Method
Preheat oven to 180°C.
Line a 12-hole muffin pan with 12 muffin cases.
Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to combine.
Place the eggs, butter and milk in a jug and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir three-quarters of the ricotta and strawberries into the mixture. Place heaped tablespoons in each muffin case.
Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.
Sprinkle top of each muffin with demerara sugar. Bake in the oven for 20-25 minutes or until golden.
Preheat oven to 180°C.
Line a 12-hole muffin pan with 12 muffin cases.
Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to combine.
Place the eggs, butter and milk in a jug and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir three-quarters of the ricotta and strawberries into the mixture. Place heaped tablespoons in each muffin case.
Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.
Sprinkle top of each muffin with demerara sugar. Bake in the oven for 20-25 minutes or until golden.
