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
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.