Berry, ricotta and mint muffins
Wrap individual muffins in plastic wrap and freeze for up to three months. Defrost muffins as required either overnight in the refrigerator or in the microwave
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Ingredients
- 1/2 cup loosely packed fresh mint leaves
- 2 cups (300g) self-raising flour
- 1 cup (150g) plain (all-purpose) flour
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 125 grams (4 ounces) butter, coarsley chopped
- 3/4 cup (165g) firmly packed light brown sugar
- 1 1/2 cup (225g) fresh or frozen mixed berries
- 3/4 cup (180g) firm ricotta cheese, crumbled
- 1 egg, lightly beaten
- 3/4 cup (180ml) milk
- 2 teaspoons icing (confectioners') sugar, for dusting
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