Golden Syrup, Lemon & Ricotta Muffins
Recipe: #37095
June 10, 2021
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (379.9 g)
- Calories 554.2
- Total Fat - 23.3 g
- Saturated Fat - 8.7 g
- Cholesterol - 333.9 mg
- Sodium - 12778.7 mg
- Total Carbohydrate - 57.9 g
- Dietary Fiber - 9.2 g
- Sugars - 3.3 g
- Protein - 33.6 g
- Calcium - 344.9 mg
- Iron - 5.4 mg
- Vitamin C - 38.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 170°C and line a 6-hole Texas muffin pan with large muffin cases or six 13cm x 21cm pieces of baking paper.
Step 2
Place golden syrup in a bowl with the butter and beat until smooth and then beat in sour cream, vanilla and eggs, then flour until smooth.
Step 3
Fold in ricotta, lemon zest, then the white chocolate and fold to combine.
Step 4
Divide mixture among muffin cases and bake for 55-60 minutes until a skewer inserted in the centre of each comes out clean.
Step 5
Brush with extra golden syrup and serve warm or at room temperature.
Tips
No special items needed.
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