You may have noticed but I kind of like muffins. A lot. I have so many recipes on my website for these versatile little goodies. From savoury to sweet there are muffins for every occasion. Muffins for everyone if you will. These Berry Ricotta and Cinnamon Muffins are really just an adaption of my Peach Ricotta and Vanilla Bean Muffins. And they are very very tasty.
I think the reason I love these Berry Ricotta and Cinnamon Muffins so much is they are super easy to make and they are freezer friendly. Do you freeze your muffins? They last for two-three months and it’s a good way ensure some variety in school lunches as you don’t need to worry about eating a batch all in a couple of days.
To freeze these Berry Ricotta and Cinnamon Muffins, after baking, cool completely then transfer into a ziplock bag or into a container and freeze free flow (they don’t need to be individually wrapped). You can then take out as you need them. I will defrost overnight in the fridge for school lunches. If you forget to grab them the night before you can defrost in the microwave. While all microwaves are different, I normally cook on high for 20 seconds to defrost.
I have made these Berry Ricotta and Cinnamon Muffins with fresh berries. And when I say fresh berries they are generally berries only hours away from needing the bin – waste not want not! But when our summer berries disappear or become far too expensive to buy I will make these with frozen berries.Print
These Delicious Berry Ricotta and Cinnamon Muffins are fantastic for a lunchbox snack or flavour-filled morning tea. Light and nut free these will become a firm favourite in no time.
- 2 eggs
- 1 cup ricotta
- 1/2 cup extra virgin low flavoured olive oil
- 1/3 cup maple syrup
- 1 1/2 tsp cinnamon
- 1 tsp vanilla essence
- 1 cup mixed berries
- 2 cups self raising flour
- Preheat your oven to 180c and prepare a medium muffin tin
- In a bowl whisk together the eggs, ricotta, maple syrup, olive oil, vanilla and cinnamon
- Carefully stir through the berries
- Add the flour and carefully fold through, taking care not to over-mix the batter (see note)
- Cook at 175c for 15 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack
If the mix appears a little dry (some ricotta brands are wetter than others) use around a 1/4 cup of milk to thin the mixture a little.