12 small muffins:
- 75g butter (softened)
- 180g ricotta cheese
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 1.5 cup self-raising flour
- 1/3 cup milk
- 150g mixed berries
Preheat oven to 180C. Line a 12-muffin pan (1/3 cup capacity) with muffin/cupcake paper cases.
In a big bowl, whisk sugar, vanilla extract and ricotta cheese together. Add melted butter and whisk until creamy. Add eggs (1 at a time), beat well.
Sift flour over the mixture. Add milk. Fold in. Then add berries and fold in.
Spoon the mixture into the paper cases. Bake for 20 minutes (30 minutes if using frozen berries).
After taking out of the oven, stand the muffins in pan for a few minutes then cool on a wire rack. Ready to serve.