2 Days without Internet were so boring, feels like something missing from my life...But as i promised i will updated my blog as soon as i can.
My daily activity usually started from feeding breakfast for my daughter, and turn on my computer before i even have my breakfast, but i didn't do that this past 2 days. I don't even bother to chance her diapers ( thanks to my hubby), cos I'm not allow to lift any heavy thing ( including my daughter) for a week or so.
I started to like ricotta cheese lately, i think the taste is milder than cream cheese, some peoples using ricotta to make cheesecake too, but my ricotta is not much to make 1 cheesecake, so i decided to make this muffin, Ellyn love it so much and its better for her than any muffin from the shop. Have a nice weekend Anyone!!
Apple and Ricotta muffins
- Melted butter, to grease
- 90g butter, at room temperature
- 60g (1/3 cup) icing sugar mixture
- 1 tsp finely grated lemon rind
- 2 eggs, at room temperature
- 175g fresh ricotta, mashed
- 100g (1 cup) almond meal
- 75g (1/2 cup) self-raising flour
- 2 Jonathan apples, quartered, cored,thinly sliced length ways
- 1 tbs raw sugar
- Preheat oven to 180°C. Lightly brush twelve 80ml (1/3-cup) muffin pans with the melted butter to grease or line with patty cases.
- Use an electric beater to beat the butter, icing sugar and lemon rind in a medium bowl until the mixture is pale and creamy. Add the eggs one at a time, beating well after each addition.
- Add the ricotta and use a spatula or large metal spoon to mix until well combined. Add the almond meal and flour and stir until combined.
- Spoon the mixture into the prepared pans and lay apple slices, slightly overlapping, in the centre of each muffin, pushing the apples into the mixture slightly. Sprinkle evenly with the raw sugar. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes before transferring to a wire rack for 5 minutes to cool slightly.
Notes & tips:
- Note: You can prepare these muffins up to 1 day ahead and store in an airtight container at room temperature.