Raspberry Ricotta Muffins
These fritters are light and fluffy and are perfect for breakfast, lunch or dinner.
We became better bakers (and batterers) when we realised the key ingredient to an enjoyable cake is to take the pressure off the baker. So, take your time and remember: you're not on MasterChef. A leisurely slot of working with flour, milk and eggs on a Saturday morning can provide you with some luscious treats by lunchtime.
These little muffins make use of our favourite Toonsbridge Dairy ricotta (www.therealoliveco.com/toonsbridge) and they're speckled with raspberries, which are a dream to bake with. The raspberries are grown in Ireland and The Apple Farm in Cahir, Co Tipperary (www.theapplefarm.com) harvest theirs from June to October. They would make these muffins extra special.
75g of soft, unsalted butter
75g of caster sugar
4 tablespoons of ricotta
1 teaspoon of vanilla essence
170g of self-raising flour
80ml of milk
Zest of half a lemon
150g of fresh raspberries (blueberries would be nice too)
1. Preheat oven to 180°C. Line a muffin/cupcake tin with 12 paper muffin cases.
2. Using an electric mixer, beat the butter, ricotta, sugar and vanilla until light and creamy. Add the eggs, one at a time, beating well after each egg.
3. Sift the flour into the butter mixture and add milk. Finely grate in the zest of half a lemon.
4. Gently fold in flour and milk until just combined. Fold in the berries. Try not to work the batter too much as that will hinder your muffins from being light and fluffy.
5. Spoon into muffin cases. Bake for about 20 minutes, or until a skewer inserted into the centre comes out clean.
6. Allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
First published in INSIDER Magazine, exclusive to Thursday's Irish Independent