Strawberry and Ricotta Muffins with Oat Crumble Topping

December 04, 2021

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

1. 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. 
2. 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. 
3. 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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