* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

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* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

Strawberry and Ricotta Muffins with Oat Crumble Topping

December 04, 2021

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

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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