Berry Ricotta Muffins
- 75 Gram butter
- 175 Gram ricotta
- 1/2 Cup castor sugar
- 1 Teaspoon vanilla essence
- 2 egg
- 1 1/2 Cup self raising flour
- 1/3 Cup milk
- 150 Gram berries
- Preheat oven to 180°C. Grease 12 capacity muffin pan.
- 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.
- Sift flour over butter mixture. Add milk. Gently fold in flour and milk until just combined. Fold in berries.
- Spoon into muffin tray. Bake for 20 minutes, or until a skewer inserted into centre comes out clean. Cool on a wire rack.
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Berries can be fresh or frozen, and recommended berries are blueberries or raspberries.