Ricotta and Berry Muffins
Surprise the kids with these bright and tasty muffins. They freeze well so make a batch on the weekend and have them ready to add to the lunchbox throughout the week.
75g margarine, softened
175g reduced-fat ricotta
1/3 cup caster sugar
1 teaspoon vanilla essence
1 1/2 cups wholemeal self-raising flour
1/3 cup low fat milk
150g fresh or frozen blueberries or raspberries
Preheat oven to 180°C. Line a 12 hole muffin pan with paper muffin cases.
Using an electric mixer, beat margarine, ricotta, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flour over the mixture and add milk. Gently fold in flour and milk until just combined. Fold in berries.
Spoon into muffin cases. Bake for 20 minutes, or until a skewer inserted into centre comes out clean.
Stand in pan for 5 minutes. Cool on a wire rack.