Ingredients Jump to Instructions ↓

  1. 2 1/2 cups self-rising flour

  2. 1 teaspoon ground cinnamon

  3. 2/3 cup caster sugar

  4. 2 eggs

  5. 3 tablespoons unsalted butter, melted

  6. 1 cup milk

  7. 1 cup full-fat ricotta

  8. 250g strawberries, washed, hulled and quartered

  9. Confectioners' sugar

  10. Preheat the oven at 180C and line a muffin pan (12 muffins) with muffin cups or liners.

  11. In a large bowl, sift the cinnamon, flour and sugar. Mix well to combine all the ingredients.

  12. In a separate bowl, place the eggs, butter and milk. Whisk well.

  13. 1/3 of the ricotta and strawberries. Mix the batter for 1-2 minutes.

  14. 2/3 of the muffin liners. Top the muffins with the remaining ricotta and strawberries. Bake it for 20-25minutes or until golden brown. To test doneness, pierce the muffin with a toothpick and it should come out clean. Remove from the oven and let it cool for 3 minutes.

  15. Sprinkle the muffins with confectioners' sugar before serving.

  16. Photo Courtesy Of: The World Through Athene's Eyes

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