Ingredients
- 200 g Ardo Blackberries
- 300 g ricotta
- 200 g flour
- 200 g granulated sugar
- 50 g butter
- 40 g baking powder
- 180 ml milk
- 2 eggs
- 1 sachet vanilla sugar
- Pinch of salt
Allergens
Egg
Gluten
Lactose
Preparation
- Combine the butter, sugar and vanilla sugar until creamy. Add the eggs one at a time.
- Then add the milk and ricotta.
- Sift the flour and baking powder over the mixture and mix together with a pinch of salt until a homogeneous dough forms.
- Fill the muffin cases with the dough, top with the blackberries and bake in the oven at 180°C for 25–30 minutes.
- Sprinkle with a little icing sugar and serve slightly warm or chilled.
Ardo products used in this recipe