Blackberry Ricotta Muffins (Print version)
Ricotta keeps these blackberry muffins tender without needing a frosting.
# Ingredients:
Ingredients
01 -
220 g plain flour
02 -
2 tsp baking powder
03 -
¼ tsp salt
04 -
120 g white sugar
05 -
2 large eggs
06 -
200 g ricotta
07 -
80 ml neutral oil
08 -
60 ml milk
09 -
1 tsp vanilla extract
10 -
180 g blackberries
# Instructions:
01 -
Heat the oven to 190°C and line a standard 12-cup muffin tin with paper cases. If the ricotta has pooled liquid, drain that off before weighing.
02 -
Whisk flour, baking powder, salt and sugar together in a large bowl.
03 -
In a separate bowl whisk eggs, ricotta, oil, milk and vanilla until evenly combined; small ricotta curds are fine.
04 -
Fold the wet mixture into the dry ingredients just until almost combined. Gently fold in the blackberries; halve very large berries first. Do not beat the batter smooth.
05 -
Divide among the 12 paper cases, filling each about three-quarters full. Bake for 22–27 minutes until lightly golden and a skewer inserted into crumb rather than a berry comes out without wet batter.
06 -
Cool in the tin for 5 minutes, then transfer to a rack for at least 15 minutes. The crumb should be tender and set around the juicy berry pockets.
07 -
Refrigerate cooled muffins in a covered container for up to three days or freeze for up to two months. Let come to room temperature or warm gently before serving.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.