Blueberry, Lemon and Ricotta Muffins
90g brown sugar
1 tsp vanilla bean paste
200g self raising flour
160ml Azalea Grapeseed Oil
2 large eggs
240g firm ricotta, crumbled
Finely grated zest of 1 lemon
2 x 125g punnets blueberries
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).
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.
Transfer muffins to a baking rack to cool completely.