Raspberry, Almond Ricotta Muffins
8
Points®
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 teaspoon(s), level
Orange
1 zest(s) of 1
Lemon
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 teaspoon(s), level
Raspberries
150 g
Almonds
20 g
Icing Sugar
1 teaspoon(s), 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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