Friday 6 December 2019

Raspberry Ricotta Muffins

Raspberries and ricotta
Raspberries and ricotta
Raspberry Ricotta Muffins

Aoife McElwain and Mark Duggan

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 ( 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 ( 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

2 eggs

170g of self-raising flour

80ml of milk

Zest of half a lemon

150g of fresh raspberries (blueberries would be nice too)

Raspberry Ricotta Muffins


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.

Raspberries and ricotta

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent

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