Ricotta muffins with blackberries



200 g Ardo Blackberries
300 g ricotta
200 g flour
200 g granulated sugar
50 g butter
40 g baking powder
180 ml milk
2 eggs
1 sachet vanilla sugar
Pinch of salt


Egg, Gluten, Milk


  1. Combine the butter, sugar and vanilla sugar until creamy. Add the eggs one at a time.
  2. Then add the milk and ricotta.
  3. Sift the flour and baking powder over the mixture and mix together with a pinch of salt until a homogeneous dough forms.
  4. Fill the muffin cases with the dough, top with the blackberries and bake in the oven at 180°C for 25–30 minutes.
  5. Sprinkle with a little icing sugar and serve slightly warm or chilled.

Ardo products used in this recipe

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