Name: Ricotta and lemon muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cup self-raising flour, sifted; 3/4 cup brown sugar, plus 1 tablespoon extra; 1 lemon, finely grated zest; 1 cup buttermilk; 1/4 cup olive oil; 1 egg, lightly beaten; 200 gram ricotta

Ingredients

2 cup self-raising flour, sifted

3/4 cup brown sugar, plus 1 tablespoon extra

1 lemon, finely grated zest

1 cup buttermilk

1/4 cup olive oil

1 egg, lightly beaten

200 gram ricotta

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, combine flour, sugar and zest.

3.In a jug, whisk together buttermilk, oil and egg. Add to flour mixture with 3/4 of the ricotta, stirring until just combined. Do not over-mix.

4.Spoon mixture into patty cases until two-thirds full. Top with remaining crumbled ricotta, and sprinkle with extra sugar.

5.Bake for 20-25 minutes, or until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or cold.

MAKES 12 The skewer will be clean and dry when removed if the muffin is cooked.
Note

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Ingredients

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