Ingredients Jump to Instructions ↓

  1. 375g (21/2 cups) self-raising flour

  2. 1 tsp ground cinnamon

  3. 150g (2/3 cup) caster sugar

  4. 2 eggs

  5. 60g (3 tbs) unsalted butter, melted

  6. 250ml (1 cup) milk

  7. 1 cup full-fat ricotta

  8. 250g punnet strawberries, washed, hulled, quartered Demerara sugar, to sprinkle

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C. Line a 12-hole muffin pan with 12 muffin cases. Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to combine. Place the eggs, butter and milk in a jug and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir three-quarters of the ricotta and strawberries into the mixture. Place heaped tablespoons in each muffin case. Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta. Sprinkle top of each muffin with demerara sugar. Bake in the oven for 20-25 minutes or until golden.


Send feedback