For 6 raspberries muffins :
- 160 gr all purpose flour
- 80 gr ricotta
- 75 gr sugar
- 1 egg
- 50 gr melted butter
- 10 cl milk
- 1 cup frozen raspberries (about 250 ml)
- 1,5 cc baking powder
- 1/2 cc baking soda
- pinch salt
In a bowl, mix the ricotta, the milk, egg and the melted butter. In another bowl blend together the flour, the sugar, the baking powder, baking soda, the salt and the frozen raspberries. Fold very delicately the wet mixture into the dry one, stir but don't over mix the batter. Put in molds, add some raspberries on the top of each one and put in a preheated oven for 20~25 min.
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