Tuesday, February 01, 2005

Cranberry Ricotta Muffins

2 cups Gluten-Free flour
2 tsp baking powder
2/3 cup maize meal
(polenta if you can't get the floury maize meal)
3/4 cup caster sugar
250g ricotta cheese
125g melted butter
3/4 cup water
1 & 1/4 cups frozen cranberries (or blueberries)

  1. Preheat oven to 170 C.
  2. Lightly grease 12 muffin cases.

  3. Combine all ingredients except berries.
  4. Half fill muffin cases with mixture,
  5. Place a few berries into each muffin case.
  6. Cover with remaining mixture.

  7. Bake 35-40 minutes or until cooked.

Delicious served with honey.

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