This weekend was huge in the kitchen with lots of testing completed sandwiched in between catching up on work and study (4 days to go!). And while I’m really glad the sun is shining and the prospect of a great week looms ahead, it was a bit of a struggle to get the body moving this morning! I guess that’s why I tend to have some sort of treat for Monday’s for my team and strawberries certainly help sweeten the prospect of coming back to work. (Ummm….hello Lotto office? I pick the same numbers every week. The LEAST you could do would be to pick them once!)
This recipe is not your average muffin recipe as it has lots of “wet” ingredients. Consequently, I think I overfilled the muffin tins which made them a bit misshapen. But the strawberry and ricotta are delicious together and are reminiscent of baked cheesecake. Enjoy this sweet treat that is big on flavour but low in calories.
Muffin Monday ~ Strawberry & Ricotta (makes 14 standard size muffins….if you don’t try to cram them into 12 and overfill 
)
1 & ½ cups self raising gluten free flour (I used Well & Good)
2 eggs
2/3 cup sugar or sugar substitute like Natvia
2/3 ultra light ricotta
1/3 cup milk
¼ cup melted margarine or applesauce (I used applesauce after changing my mind at the last minute, hence the photo shows margarine)
250 grams hulled and roughly chopped strawberries
Preheat oven to 200 or 180 for fan forced. Place liners inside your muffin pans.
In a large bowl combine the flour, eggs, sugar, margarine or applesauce, and the milk. Mix well with a wooden spoon. 
Mix in the ricotta and then fold in the strawberries.
Place ¼ cup mixture into each muffin cup and sprinkle with sugar on top for a slight crunch.
Bake for 28-35 minutes (they do take longer than dryer mixture muffins). Rest in the pans for 5 minutes before cooling completely on a wire rack. Serve and enjoy!
| Muffin Monday ~ A Summer Sweet Treat! |
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- 1 & ½ cups self raising gluten free flour (I used Well & Good)
- 2 eggs
- ⅔ cup sugar or sugar substitute like Natvia
- ⅔ ultra light ricotta
- ⅓ cup milk
- ¼ cup melted margarine or applesauce (I used applesauce after changing my mind at the last minute, hence the photo shows margarine)
- 250 grams hulled and roughly chopped strawberries
- Preheat oven to 200 or 180 for fan forced. Place liners inside your muffin pans.
- In a large bowl combine the flour, eggs, sugar, margarine or applesauce, and the milk. Mix well with a wooden spoon. Mix in the ricotta and then fold in the strawberries.
- Place ¼ cup mixture into each muffin cup and sprinkle with sugar on top for a slight crunch.
- Bake for 28-35 minutes (they do take longer than dryer mixture muffins). Rest in the pans for 5 minutes before cooling completely on a wire rack.
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Follow these topics: Breakfast, Muffins, Strawberry, Uncategorized
Beautiful muffins and I love strawberries in my muffins almost as much as blueberries.
Iam with the orgasmic chef… these muffins are real toe-curlers!!!!
GK
Absolutely delish!!
I mixed strawberries and blueberries together and they were a mega hit with everyone.
xox
Yay the first recipe review at home! Glad you liked them Bronte xxx