100 g butter — softened
200 g ricotta cheese
80 ml treacle sugar
5 ml Robertson’s vanilla essence
2 eggs — large
125 ml LANCEWOOD® Buttermilk
60 ml almond flour — or finely ground almonds
375 ml self-raising flour
250 ml figs — diced
12 creamy toffees
Pre-heat the oven to 180°C and line a muffin tray with cupcake papers.
Combine the butter, ricotta, sugar and vanilla and whisk with an electric mixer, 1 min.
Add the eggs, buttermilk, salt and ground almonds and mix, 1 min. Fold in the flour.
Lightly mix in the figs and spoon the mixture into the muffin tin. Push a toffee into the center of each muffin, leaving a bit of it exposed.
Add a light sprinkling of treacle sugar on top of each muffin. Bake for 15-18 mins until a cake tester comes out clean.
Cool it in the tin for 5 mins before transferring to a cooling rack.
Replace the figs with chopped strawberries or whole raspberries and blueberries, if a berry flavour is preferred.
Article written by: Food24
Photo credit: Food24