Ricotta, fig and caramel muffins


freshly baked beautiful fig & caramel muffin recip

Ingredients 11
Servings 12
Time 15 mins

Ingredients

  • 100
    g
    butter - soft
  • 200
    g
    ricotta
  • 80
    ml
    treacle sugar + extra
  • 5
    ml
    vanilla essence
  • 2
    large eggs
  • 125
    ml
    buttermilk
  • pinch
    of salt
  • 60
    ml
    ground almonds
  • 375
    ml
    self-raising flour
  • 250
    ml
    figs - diced
  • 12
    creamy toffees
 

Method

20 mins
 

Pre heat the oven to 180°C and line a muffin tray with cupcake papers.

Combine the butter, ricotta, sugar and vanilla and whisk with an electric mixer, 1 min. 

Add the eggs, buttermilk, salt and ground almonds and mix, 1 min. Fold in the flour. 

Lightly mix in the figs and spoon the mixture into the muffin tin. Push a toffee into the center of each muffin, leaving a bit of it exposed. 

Add a light sprinkling of treacle sugar on top of each muffin. Bake for 15-18 mins until a cake tester comes out clean. 

Cool it in the tin for 5 mins before transferring to a cooling rack.

TIP: 
Replace the figs with chopped strawberries or whole raspberries and blueberries, if a berry flavour is preferred. 


ALSO TRY: 

Refined sugar-free banana chai muffins

25 - 30 min Preheat your oven to 170ºC. Place the muffin cases in a muffin tray and spray lightly with cooking spray (optional). For the topping: Mix the walnuts and oats together in a small bowl. Set aside. For the muffins: Combine the nutty wheat, oats, cinnamon, ginger, cloves, salt and baking powder in a bowl.

 

Read more on: muffins  |  recipe  |  caramel  |  ricotta
 

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2018-04-25 10:06
 
 
 
 
 
 
 
 
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