Ricotta, fig and caramel muffins

12 servings Prep: 15 mins, Cooking: 20 mins By Food24
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Ingredients (11)

100 g butter — softened
200 g ricotta cheese
80 ml treacle sugar
5 ml vanilla — essence
2 eggs — large
125 ml buttermilk
pinch salt
60 ml almonds — ground
375 ml flour — self-raising
250 ml figs — diced
12 creamy toffees
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Method:

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.

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