Blueberry, Lemon and Ricotta Muffins
Makes 18
35 Minutes
Easy
Ingredients
90g brown sugar
1 tsp vanilla bean paste
200g self raising flour
160ml Azalea Grapeseed Oil
2 large eggs
250ml buttermilk
240g firm ricotta, crumbled
Finely grated zest of 1 lemon
2 x 125g punnets blueberries
METHOD
1.
Preheat oven to 180ºC (160ºC fan). Line 18 holes of a standard muffin tin with muffin liners (you may need to bake these in two batches if you only have one muffin tin).
2.
Combine all ingredients in a large bowl and mix well. Divide batter between muffin liners and bake for 25 mins or until the muffins gently spring back when pressed in the centre.
3.
Transfer muffins to a baking rack to cool completely.