strawberry and ricotta muffins

with oat crumble topping

  • 400g strawberries, halved
  • ½ cup (90g) rapadura sugar
  • 1 teaspoon vanilla bean paste
  • 2 cups (320g) wholemeal self-raising (self-rising) flour
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 1 cup (240g) fresh ricotta 

oat crumble

  • 2 tablespoons rolled oats
  • 1 tablespoon wholemeal self-raising (self-rising) flour
  • 1 tablespoon light-flavoured extra virgin olive oil
  • 1 tablespoon rapadura sugar
  1. Preheat oven to 180°C (350°F). To make the oat crumble, place the oats, flour, oil and sugar in a small bowl and mix to combine. Set aside. 
  2. Place the strawberry, sugar and vanilla in a large bowl, toss to combine and set aside for 10 minutes. Add the flour, oil, eggs, buttermilk and ricotta and stir until just combined. Divide the mixture between 12 x ½-cup-capacity (125ml) muffin tins. Sprinkle with the oat crumble. 
  3. Cook for 25–30 minutes or until cooked when tested with a skewer. Transfer to wire racks and set aside to cool. Serve.  Makes 12.
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