Sunday, May 30, 2010
ricotta and blueberry muffins
what you need
75g butter, softened
175g reduced-fat ricotta
1/3 cup caster sugar
1 teaspoon vanilla essence
1 1/2 cups self-raising flour
1/3 cup milk
150g fresh or frozen blueberries
what to do
Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper muffin cases.
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 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.