Monday, April 5, 2010

turkish muffin recipes

turkish muffin

Raspberry and ricotta muffins

2 1/2 cups plain flour
2 tsp baking powder
165g (¾ cup) firmly packed brown sugar
185ml (¾ cup) buttermilk
2 eggs
3 tbsp melted butter
1 tsp vanilla extract
1 cup fresh ricotta
1 1/2 cups raspberries (frozen are fine)
Demerara sugar, to sprinkle

Preheat oven to 180C, line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Sift the flour and baking powder together into a large bowl. Add the sugar and stir to combine. Use a fork to whisk the buttermilk, eggs, butter and vanilla until just combined