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RASPBERRY RICOTTA MUFFINS


Posted by Helen on 17 Nov 2016 / 3 Comments



These little muffins are light, fluffy and truly delectable! Perfect to use up that Ricotta cheese that’s been sitting in your fridge since last weeks cannelloni making sesh! I used raspberries but you could use any berry you like, fresh or frozen. A great afternoon treat or lunch box filler – enjoy!

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INGREDIENTS

75g butter, softened

175g reduced-fat ricotta

1/3 cup caster sugar (I used raw)

1 teaspoon vanilla essence

2 eggs

1 1/2 cups self-raising flour

1/3 cup milk

150g fresh or frozen raspberries (or a berry of your choice)

METHOD

1. Preheat oven to 180°C, line a 12 hole muffin pan with paper muffin cases.

2. Using an electric mixer, beat butter, ricotta, sugar, vanilla, eggs and milk until well combined.

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3. Add the raspberries (but don’t mix yet)

4. Sift flour over the wet raspberry mixture then gently fold in with a spatula until just combined (don’t beat or over mix, this will make the muffins tough).

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5. Spoon into muffin cases. Bake for 16 minutes, or until a skewer inserted into centre comes out clean.

6. Stand in pan for 5 minutes then cool on a wire rack.

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Enjoy!

Recipe adapted from taste.com.au

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