Recipe by Ania's Vibrant Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Blender
- Prep Time: 10 mins
- Total time: 35 mins
- Skill Easy
- Serves 6 people
Ricotta & Buttermilk Muffins
Super easy and delicious muffins.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Eggs
Ingredients
- 250g cake flour
- 100g sugar
- 125g ricotta cheese
- 100ml buttermilk
- 1 tsp baking powder
- 1/2 tsp soda
- 60ml olive oil or melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 cup strawberries, cut into 4’s
- 1 tsp salt
For the crumble topping
- 60g sugar
- 60g flour
- 60g room temperature butter
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Beat the eggs with sugar until fluffy.
-
Step 2
Add the cheese and buttermilk and mix well until combined.
-
Step 3
Add the butter and vanilla extract. Mix well.
-
Step 4
Mix all dry ingredients ( flour, salt, baking powder, soda).
-
Step 5
Add the wet to dry ingredients. Using wooden or silicon spatula mix everything until all flour is well incorporated and no dry bits are visible. Set aside for 10 min.
-
Step 6
In the meantime, heat the oven to 180 C.
-
Step 7
Prepare the crumble. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar.
-
Step 8
You will make 12 small or 6 large muffins. Place muffin cases into the muffin tin, fill up each case halfway with the batter. Add some strawberries, and add another portion of batter to fill up the case. Sprinkle with the crumble.
-
Step 9
Bake the muffins for 15-25 min or until golden brown.
