Ricotta Muffins with Raspberries
Ricotta muffins with fresh raspberries are a recipe featuring light ingredients from the muffin category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 egg
- 75 ml neutral oil
- 150 g ricotta
- 400 g raspberries (frozen)
- 200 g Flour
- 100 g sugar
- 1 packet baking powder
- 1 tsp salt
- 2 tbsp sugar
- 3 Tbsp apple juice
- butter (for the pan)
- flour (for the pan)
- 12 fresh raspberries (for garnish)
- powdered sugar (for dusting)
Instructions
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1.
Preheat oven to 200°C and grease the muffin tin well, then dust with flour. In a bowl whisk together egg and oil, then stir in ricotta. In another bowl combine flour, sugar, baking powder, and salt; gently fold into the egg-oil-ricotta mixture. Carefully fold in 150 g frozen raspberries, pour batter into cups, and bake for about 20 minutes at 200°C (top/bottom heat) until a toothpick comes out clean. Remove, let cool slightly, then carefully loosen edges, lift muffins from cups, and cool on a wire rack.
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2.
Meanwhile thaw remaining raspberries, blend with apple juice and sugar to a fine puree, strain through a sieve if desired. To serve arrange three muffins per plate, dust with powdered sugar, drizzle raspberry sauce, and garnish each with a fresh raspberry.
