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Strawberry ricotta muffins
Strawberry ricotta muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Brighten your day with a scrumptious muffin in your lunchbox.
Ingredients:
  • 375g (2 1/2 cups) self-raising flour
  • 150g (2/3 cup) caster sugar
  • 2 eggs
  • 60g (3 tbsp) unsalted butter, melted
  • 250ml (1 cup) milk
  • 240.00 gm full-fat ricotta
  • 250g punnet strawberries, washed, hulled, quartered
  • Demerara sugar, to sprinkle
Instructions:
  • Preheat your oven to 180°C.
  • Place 12 muffin cases in a 12-hole muffin pan.
  • In a large bowl, sift together the flour and cinnamon. Mix in the caster sugar until well combined.
  • Combine eggs, butter, and milk in a jug and whisk. Mix liquid ingredients into dry ingredients until just combined. Fold in three-quarters of the ricotta and strawberries. Spoon heaped tablespoons into each muffin case.
  • Garnish each muffin with strawberry pieces and a touch of ricotta.
  • Sprinkle demerara sugar on top of each muffin and bake until golden, for 20-25 minutes.

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