11 March 2007

Raspberry and ricotta muffins

Trapped with uni work, I have not been able to enjoy the fun of experimenting different baking items or taking part in the many activities that are going on.

I baked this raspberry and ricotta muffins on Friday night, as one of the snacks for the picnic the day after. We've been planning on doing this for weeks. By "this" I mean a ridiculously long and relaxing picnic that started at 1pm and ended at 9pm together with this year's Sky Fire.

The end result was pleasant. They were these normal sized muffins of slight ricotta flavour. And if you happen to get the raspberry bit, the sharp, sourness of the berry leaves you with a unforgettable aftertaste.

Raspberry and Ricotta Muffins
Adapted from Ask Bill in 22/08/2006 The Sydney Morning Herald

2 1/2 cup plain flour
2 tsp baking powder
165g (3/4 cup) firmly packed brown sugar
185ml (3/4 cup) butter milk
2 eggs
3 tbsp melted butter
1 tsp vanilla extract
1 cup fresh ricotta
1 1/2 cups raspberries (frozen are fine)
Demerara sugar, to sprinkle (I omitted this one)

  1. Preheat oven to 180 C. Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases.
  2. Sift the flour and baking powder together into a large bowl.
  3. Add the sugar and stir to combine.
  4. Use a fork to whisk the butter milk, eggs, butter and vanilla until just combined.
  5. Make a well in the centre of the dry ingredients, add the wet ingredients and stir with a wooden spoon until combined; do not overmix.
  6. Add the berries and ricotta, stir until just combined.
  7. Spoon the mixture into the prepared cases and sprinkle tops with demerara sugar. Bake for 20 minutes or until golden.

Makes 12

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