The first time I had a muffin, I was 23. We had just moved to Singapore and on one of my first walks to the local bakery, I discovered trays laden with fluffy cloud topped cupcakes some studded with chocolate chips and some with oozing blueberries. The proverbial choc-chip and blueberry muffins that later I was to learn were a staple in most cafes and 24 hour convenient stores. So I bought two chocolate chip muffins, because believe it or not I was worried I might not like the blueberry muffin since I had never tasted blueberries before. I loved them instantly, because they didn’t have a big dollop of cream on top like cupcakes did. A few years later I baked my first batch of muffins that turned out to chewy because I went heavy-handed on them. Not one to give up, I learnt to mix gently and before long I was baking muffins that were moist and full of flavour. I baked every kind except the choc-chip and blueberry ones. A few years after that first encounter with blueberry muffins, I tasted my very first blueberry when we moved to Australia. But that story is for another day.
Today, I am sharing a recipe for ricotta muffins that can be easily adapted by changing just one ingredient to get a whole new breed of muffins. I have baked ricotta muffins with strawberries. You can swap strawberries for choc-chips or blueberries or raspberries and you will have brand new muffins every single time using the same base recipe. The ricotta is wonderfully moist and these muffins are not very sweet. I have shared some possible flavour combinations at the end of the recipe. I love them all.
Food Photography, Styling & Prop Alert – White Enamel Cake Tin – $49.95 Sussan. Autumn Drop pattern fabric – $2 from Spotlight. Round Black Wire Rack – $12 from Target. White Board – Upcycled table top from the salvage yard painted in British Paints Antique Linen.
Ricotta Muffins With Strawberries