in Recipes

Ricotta and strawberry muffins

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Ingredients for 12 servings:

  • 250 g ricotta
  • 3 eggs, separated
  • 200 g sugar
  • 150 g flour
  • 1 tbsp rum
  • ½ lemon(s), the juice
  • 250 g strawberries
  • Butter and flour for the mold
  • powdered sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Beat the egg yolks with sugar until frothy. Add the ricotta, flour, and rum and mix until fairly smooth. Beat the egg whites until stiff and gently fold in. Grease and flour a muffin tin, place 2 tablespoons of batter into each hole, and top with quartered strawberries, pressing them in gently. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes. Let cool, remove from the oven, and sprinkle with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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