Muesli Muffins

Recipes+ - - Contents -

MAKES 6 PREP 10 min­utes COOK 30 min­utes COST $2 each

2½ cups self-raising flour

½ tea­spoon bi­car­bon­ate of soda

1 cup tra­di­tional rolled oats

125g frozen rasp­ber­ries, thawed, plus

125g ex­tra

½ cup firmly packed brown sugar

½ cup coarsely chopped nat­u­ral al­monds

1/3 cup chopped dried sweet­ened cran­ber­ries

200g fresh low-fat ricotta, plus 100g ex­tra

1 cup skim milk

125g re­duced-fat mar­garine, melted

2 eggs, at room tem­per­a­ture

1 ta­ble­spoon chopped pepitas (pump­kin seeds)

1 ta­ble­spoon chopped sun­flower seeds

1 Pre­heat oven to 200°C/180°C fan-forced. Line a 6-hole (3/4 cup) Texas muf­fin tray with pa­per cases. Com­bine flour, bi­car­bon­ate of soda, oats, rasp­ber­ries, sugar, al­monds and cran­ber­ries in a bowl. Fold through ricotta. Make a well at cen­tre.

2 Whisk milk, mar­garine and eggs in a jug. Fold through flour mix­ture un­til just com­bined. Spoon into pre­pared holes. Sprin­kle with pepitas, sun­flower seeds, ex­tra ricotta and ex­tra rasp­ber­ries.

3 Bake for 30 min­utes or un­til a skewer in­serted at cen­tres comes out clean. Stand in tray for 5 min­utes, then trans­fer to a wire rack to cool.

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