Raspberries, lemon, ricotta. Great way to start your morning.
75 grams butter, softened
175 grams ricotta
1/3 cup caster sugar
lemon zest of one lemon
1 teaspoon vanilla
1 1/2 cups self-raising flour
1/3 cup milk
2 tablespoons lemon juice
150 grams fresh raspberries
Preheat oven to 350 degrees. Line a 12 capacity muffin pan with paper muffin cases.
Using an electric mixer, beat butter, ricotta, sugar, zest, and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flour over butter mixture. Add milk and lemon juice. 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.
I worked with this recipe.