Our Recipes Wholemeal ricotta muffins
Wholemeal ricotta muffins
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Traditional Grains Wholemeal flour||100g|
|sunflower seed oil||40ml|
|yeast powder||1 teaspoon|
Ingredients for the filling/topping
100g Rigoni di Asiago white nut spread 40g Rigoni di Asiago Dolcedì organic apple sugar
In a deep pot, whisk your eggs with the sugar and the apple sugar, until the eggs become clear and frothy: add the ricotta and then the oil. Mix all the ingredients together and then add the Molino Soncini Cesare wholemeal traditional grains flour, work it together well, and then fill (up to halfway) your muffin moulds. Add a generous dollop of the nut spread to each, and cover with another teaspoon of the dough mix. Bake at 180°C for 20 minutes; once cooked, remove from the oven and allow to cool before serving. You can always add a sprinkling of icing sugar as well.
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