Strawberry and Ricotta Muffins with Oat Crumble Topping
Strawberry and Ricotta Muffins with Oat Crumble Topping
INGREDIENTS
- 400G STRAWBERRIES, HALVED
- ⅔ CUP (135G) RAPADURA SUGAR
- 1 TEASPOON VANILLA BEAN PASTE
- 1 TEASPOON TWO BUSY BEES HONEY CREAMED HONEY WITH RED BERRIES
- 2 CUPS (320G) WHOLEMEAL SELF-RAISING (SELF-RISING) FLOUR
- ⅔ CUP (160ML) LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
- 2 EGGS
- 1 CUP (250ML) BUTTERMILK
- 1 CUP (240G) FRESH RICOTTA
OAT CRUMBLE
- 2 TABLESPOONS ROLLED OATS
- 1 TABLESPOON TWO BUSY BEES HONEY CREAMED HONEY WITH RED BERRIES
- 1 TABLESPOON WHOLEMEAL SELF-RAISING (SELF-RISING) FLOUR
- 1 TABLESPOON LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
- 1 TABLESPOON RAPADURA SUGAR
METHOD
- Preheat oven to 180°C (350°F). To make the oat crumble, place the oats, flour, oil, honey and sugar in a small bowl and mix to combine. Set aside.
- Place the strawberry, sugar and vanilla in a large bowl, toss to combine and set aside for 10 minutes. Add the flour, oil, honey, eggs, buttermilk and ricotta and stir until just combined. Divide the mixture between 12 x ½-cup-capacity (125ml) muffin tins. Sprinkle with the oat crumble.
- Cook for 25–30 minutes or until cooked when tested with a skewer. Transfer to wire racks and set aside to cool. Serve.
Makes 12.
Recipe and recipe image created by Donna Hay
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