Golden Syrup, Lemon & Ricotta Muffins

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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