Mini Baked Lemon and Blueberry Ricotta Cakes Recipe | myfoodbook | The best blueberry muffins

Name: Mini Baked Lemon and Blueberry Ricotta Cakes Recipe | myfoodbook | The best blueberry muffins
Ingredients: 2 cups (300g) self-raising flour; 1 tsp. ground cinnamon; ¾ cup (165g) caster sugar; 2 eggs; ½ cup (125g) unsalted butter, melted and cooled; ½ cup (125ml) milk; Zest from 1 medium lemon; 250g tub Perfect Italiano™ Ricotta; 125g fresh or frozen blueberries

myfoodbook.com.au

These mini lemon and blueberry cakes are an easy sweet snack recipe idea. This cupcake recipe uses Perfect Italiano ricotta, lemon and blueberries.

Keywords

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Ingredients

2 cups (300g) self-raising flour
1 tsp. ground cinnamon
¾ cup (165g) caster sugar
2 eggs
½ cup (125g) unsalted butter, melted and cooled
½ cup (125ml) milk
Zest from 1 medium lemon
250g tub Perfect Italiano™ Ricotta
125g fresh or frozen blueberries

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Mini Baked Lemon and Blueberry Ricotta Cakes Recipe | myfoodbook | The best blueberry muffins

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Ingredients

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