Ingredients
- 3/4 cup golden syrup, plus extra to serve (270 grams)
- 190 grams unsalted butter, at room temperature
- 150 grams sour cream, at room temperature
- 2 teaspoons vanilla bean paste
- 2 eggs, at room temperature
- 2 1/2 cups self-raising flour, sifted (375 grams)
- 225 grams ricotta, fresh and drained
- 2 lemons, finely grated zest of
- 150 grams white chocolate, finely chopped
How to Make
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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.
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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.
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Step 3: Fold in ricotta, lemon zest, then the white chocolate and fold to combine.
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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.
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Step 5: Brush with extra golden syrup and serve warm or at room temperature.
We hope you enjoy this recipe!
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