1 TABLESPOON LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
1 TABLESPOON RAPADURA SUGAR
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.
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Come join me in the hive and receive a $5 gift card code, to use next time you are in store! Bee the first to know of exciting new products and limited edition launches.
Sunshine in your day!
My beehives are located in sunny sub-tropical Brisbane, QLD and the bees enjoy copious amounts of sunshine all year round. As an organic minded beekeeper I carefully harvest the delicious liquid golden sunshine so you too can enjoy a little sunshine in your day. You can come for a fun tour of the Apiary (Brisbane based) and if you want a backyard beehive of your very own, I have bees for that too!