|100 g||butter — softened|
|200 g||ricotta cheese|
|80 ml||treacle sugar|
|5 ml||Robertson's vanilla essence|
|2||eggs — large|
|125 ml||LANCEWOOD® Buttermilk|
|60 ml||almond flour — or finely ground almonds|
|375 ml||self-raising flour|
|250 ml||figs — diced|
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.
Replace the figs with chopped strawberries or whole raspberries and blueberries, if a berry flavour is preferred.