Strawberry, Ricotta & Passionfruit Muffins
Yields 12
The perfect pairing of sweet and saltiness. These are absolutely mouth-watering straight out of the oven and served with a coffee!
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Prep Time
8 min
Cook Time
18 min
Total Time
24 min
Prep Time
8 min
Cook Time
18 min
Total Time
24 min
Ingredients
  1. 2 cups wholemeal self-raising flour
  2. 3/4 cup brown sugar
  3. 1 cup ricotta
  4. 250gm punnet of strawberries, quartered
  5. 100ml passionfruit pulp (*You can use fresh or canned, including the juice/pulp syrup)
  6. 1 teaspoon vanilla extract
  7. 2 eggs
  8. ½ cup milk
  9. 2/3 cups vegetable oil
Instructions
  1. Preheat a fan-forced oven to 180C and grease or line a muffin tin.
  2. In a large bowl combine the sugar, oil, passionfruit pulp, eggs, milk and vanilla.
  3. Once combined, add in the flour and then slowly fold through the strawberries and ricotta.
  4. Spoon the batter into the muffin pans and if desired you can place a few sliced strawberries ontop.
  5. Bake in the oven for 16-18 minutes.
  6. Allow to cool in the muffin tin for a few minutes before removing and indulging! SO YUM!
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/