Raspberry & ricotta Muffins

ricotta & raspberry muffins

Here is a raspberry and ricotta muffin recipe which is another  great way to use excess ricotta, something different to making ricotta pancakes (which is really good too!).  I made up another ricotta muffin recipe the same day, they are pretty good too: Walnut, honey, orange and ricotta muffins (CLICK HERE).

Makes 15

Ingredients:
  • 1 ½ cup of ricotta
  • 250 g of plain flour
  • 2 tsp of raising powder
  • 130 g of melted butter
  • 200 g of white sugar
  • 3 eggs
  • 1 cup of milk
  • 2 cups of frozen raspberries (do not thaw them)
  • Some coarse granular sugar for the top
Method:
  1. Pre-heat oven to 180°C
  2. Mix the ricotta, milk, sugar and eggs until the mix is completely smooth (no ricotta lumps left)
  3. Add the flour and raising powder, mix well
  4. Add the raspberries gently.
  5. Using a large spoon, spoon mixture in muffin cases. Sprinkle with granulated sugar.  Bake until well golden.

ricotta & raspberry muffins