200 g Ardo Blackberries 300 g ricotta 200 g flour 200 g granulated sugar 50 g butter 40 g baking powder 180 ml milk 2 eggs 1 sachet vanilla sugar Pinch of salt
Allergens
Egg, Gluten, Milk
Preparation
Combine the butter, sugar and vanilla sugar until creamy. Add the eggs one at a time.
Then add the milk and ricotta.
Sift the flour and baking powder over the mixture and mix together with a pinch of salt until a homogeneous dough forms.
Fill the muffin cases with the dough, top with the blackberries and bake in the oven at 180°C for 25–30 minutes.
Sprinkle with a little icing sugar and serve slightly warm or chilled.
