Photo of Raspberry, Almond Ricotta Muffins by WW

Raspberry, Almond Ricotta Muffins

8
7
7
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Easy

Ingredients

Low Fat Spread

100 g

Caster Sugar

100 g

Vanilla Extract

1 teaspoons, level

Orange(s)

1 zest(s) of 1

Lemon(s)

1 zest(s) of 1

Egg, whole, raw

2 medium, raw

Doves Farm Gluten Free Plain White Flour

100 g

Biona Organic Almond Butter

50 g

Ricotta Cheese

150 g

Ground Almonds

100 g

Baking powder

1 teaspoons, level

Raspberries

150 g

Almonds

20 g

Icing Sugar

1 teaspoons, level

Instructions

  1. 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tray with paper muffin cases, or 12 x 12cm squares of greaseproof paper.
  2. In a bowl, whisk together the spread and sugar until smooth. Whisk in the vanilla extract, orange and lemon zests, eggs and 25g of the plain flour. Stir in the almond butter and ricotta, then sift the remaining flour over the top. Fold in carefully, along with the ground almonds, baking powder and raspberries, then divide the mixture between the mu in cases. Scatter the flaked almonds over and bake for 25-30 minutes, until a skewer inserted into the centre of each muffin comes out clean.
  3. Serve dusted with icing sugar and topped with the extra raspberries.

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