By Teresa Cutter, from her bestselling cookbook Healthy Baking.
Berry ricotta muffins
Makes 8 large muffins
300 g almond meal, extra for decorating
60 g desiccated coconut
2 teaspoons gluten-free baking powder
zest from 2 lemons
¼ cup lemon juice
1 teaspoon vanilla extract
4 organic eggs
60 ml cold-pressed macadamia nut or extra virgin olive oil
125 ml organic maple syrup
450 g ricotta, firm
3 tablespoons maple syrup or raw honey
½ teaspoon vanilla extract
250 g strawberries, washed with stems removed
Preheat oven to 160°C fan-forced.
Combine almond meal, coconut, baking powder, lemon zest, lemon juice, vanilla, eggs, macadamia nut oil and maple syrup into a mixing bowl.
Spoon the batter into 8 lined muffin tins using an ice-cream scoop to equally portion them out.
Combine ricotta, maple syrup and vanilla in a mixing bowl.Spoon the ric otta mixture into a piping bag fitted with a plain nozzle. Pipe a generous amount of ricotta filling into the centre of the unbaked muffin. Make sure to leave a little extra for garnishing.
Sprinkle muffins with almond meal and bake for 45 minutes until cooked through and golden.
Cool completely and then serve with a dollop of ricotta cream and fresh strawberries.