Strawberry Ricotta Muffins

Put one of these delicious muffins in your lunchbox - its guaranteed to cheer you up!

The ingredient of Strawberry Ricotta Muffins

• 375g 2 1 2 cups self raising flour
• 1 tsp ground cinnamon
• 150g 2 3 cup caster sugar
• 2 eggs
• 60g 3 tbsp unsalted butter melted
• 250ml 1 cup milk
• 1 cup full fat ricotta
• 250g punnet strawberries washed hulled quartered
• demerara sugar to sprinkle

The Instruction of strawberry ricotta muffins

• preheat oven to 180u00b0c
• 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

Nutritions of Strawberry Ricotta Muffins

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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