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Ricotta muffins with blackberries

Name: Ricotta muffins with blackberries
Ingredients: 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

Ingredients

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

Allergens

Egg, Gluten, Milk

Preparation

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

Ardo products used in this recipe

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Blackberries

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