These muffins are great for breakfast, lunch boxes or an afternoon teatime treat.
- 75g butter, softened
- 175g ricotta cheese
- 1/3 cup caster sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/3 cup milk
- 150g blueberries or raspberries
Line a muffin pan with paper muffin cases. Preheat the oven to 180°C.
Using an electric beater mix together the butter, ricotta, sugar and vanilla essence until light and creamy. Add in the eggs one at a time. Sift the flour over the butter mixture. Stir in the milk and gently fold until just combined. Gently mix in the berries and spoon into the cases.
Cook for 20 minutes.