 Makes 12
Ingredients
75g butter, softened
175g reduced-fat ricotta
1/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk
150g fresh or frozen blueberries or raspberries
Method
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.
Source: Super Food Ideas - February 2004 , Page 19
Recipe by Tracy Rutherford
More recipes at:
www.taste.com.au
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