Muffins are breakfast staples that are similar to cupcakes. The only difference is that they are less sweet and they are usually fruity or nutty and sometimes even both. These days, they are also eaten as snacks. There are also healthy or fat-free variations for those who are health conscious or on a diet.
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
2/3 cup caster sugar
3 tablespoons unsalted butter, melted
1 cup milk
1 cup full-fat ricotta
250g strawberries, washed, hulled and quartered
Preheat the oven at 180C and line a muffin pan (12 muffins) with muffin cups or liners.
In a large bowl, sift the cinnamon, flour and sugar. Mix well to combine all the ingredients.
In a separate bowl, place the eggs, butter and milk. Whisk well.
Slowly combine the milk mixture with the flour mixture. Add 1/3 of the ricotta and strawberries. Mix the batter for 1-2 minutes.
Spoon some batter on the individual casings. The batter should fill up 2/3 of the muffin liners. Top the muffins with the remaining ricotta and strawberries. Bake it for 20-25minutes or until golden brown. To test doneness, pierce the muffin with a toothpick and it should come out clean. Remove from the oven and let it cool for 3 minutes.
Sprinkle the muffins with confectionersâ€™ sugar before serving.
Photo Courtesy Of: The World Through Athene’s Eyes