Berry ricotta muffins

Name: Berry ricotta muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 75g butter, softened; 175g reduced-fat ricotta; 1/3 cup caster sugar; 1 tsp vanilla essence; 2 eggs; 1 1/2 cups self-raising flour; 1/3 cup milk; 150g blueberries or raspberries

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Author : Tracy Rutherford

bake lunch box ricotta

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper muffin cases.

Step 2

Using an electric mixer, beat butter, ricotta, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition.

Step 3

Sift flour over butter mixture. Add milk. Gently fold in flour and milk until just combined. Fold in berries.

Step 4

Spoon into muffin cases. Bake for 20 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Cool on a wire rack.