Ingredients
2 cups self-raising flour
(300g)
1 tsp bicarb soda
1 lemon
zest only
½ cup raw caster sugar
(115g)
⅓ cup butter
melted, (80g)
1 cup ricotta
(270g)
2 eggs
¾ cup milk
(180ml)
1 strawberries
(250g)
Equipment
- 1 large bowl
- 1 jug
- 1 whisk
- 1 muffin tray
- 1 patty papers
Instructions
- Preheat oven to 190°C (170°C fan-forced). In a large bowl, combine flour, bicarb, zest and sugar. In a jug, whisk together melted butter, 2/3 cup ricotta (reserve the rest), eggs and milk. Form a well in centre of dry ingredients and beat in liquid ingredients. Remove stems from strawberries. Set aside approximately 9-10 strawberries and dice the rest. Stir diced strawberries through batter.
- Line a 1/2 cup muffin tray with patty papers. Three-quarter fill each one with batter.
- Place a small spoonful of reserved ricotta onto each muffin. Slice remaining strawberries lengthwise into quarters and place three pieces on top of each.
- Bake for 16-18 minutes.
Notes
Variation
Substitute strawberries with other berries or stone fruit – whatever is in season.
Storage
Store in an airtight container in the fridge.
