Strawberry and Ricotta Muffins recipe
Fresh, fruity and light, these delicious strawberry and ricotta muffins will be a hit at morning tea. Bake up a batch on Sunday night and you’ve got winning lunch box fillers for days to come.
- 2 cups (300g) self-raising flour
- 1 tsp bicarb soda
- 1 lemon, zest
- 1/2 cup (115g) raw caster sugar
- 1/3 cup (80g) butter, melted
- 1 cup (270g) ricotta
- 2 eggs
- 3/4 cup (180ml) milk
- 1 punnet (250g) strawberries
Step 1. Preheat oven to 190°C (170°C fan-forced). In a large bowl, combine flour, bicarb, zest and sugar. In a jug, whisk together melted butter, 2/3 cup ricotta (reserve the rest), eggs and milk. Form a well in centre of dry ingredients and beat in liquid ingredients. Remove stems from strawberries. Set aside approximately 9-10 strawberries and dice the rest. Stir diced strawberries through batter.
Step 2. Line a 1/2 cup muffin tray with patty papers. Three-quarter fill each one with batter.
Step 3. Place a small spoonful of reserved ricotta onto each muffin. Slice remaining strawberries lengthwise into quarters and place three pieces on top of each.
Step 4. Bake for 16-18 minutes.
- Store in an airtight container in the fridge.
- Substitute strawberries with other berries or stone fruit - whatever is in season.
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- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.