Berry Ricotta Muffins

  1. Preheat oven to 180°C. Grease 12 capacity muffin pan.
  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.
  3. Sift flour over butter mixture. Add milk. Gently fold in flour and milk until just combined. Fold in berries.
  4. Spoon into muffin tray. Bake for 20 minutes, or until a skewer inserted into centre comes out clean. Cool on a wire rack.
  • Verne 07 Mar, 2010

    Berries can be fresh or frozen, and recommended berries are blueberries or raspberries.

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