Berry and Ricotta Muesli Muffins

If you’re looking for a wholesome fruity muesli muffin to add to your lunchbox, look no further than these delightful berry and ricotta muesli muffins.

Filled with the goodness of blueberries, raspberries, cranberries and blackberries, these muffins are easy to make and delicious to eat. These muffins are topped with chopped sunflower seeds and pepitas and contain chopped almonds for tasty muesli crunch. You can easily omit the almonds for a nut-free option if you wish.

This recipe makes 18 standard sized muffins so there will be plenty to go around. The muffins can be individually wrapped and frozen for up to three months, making them perfect lunchbox fillers.

Here is what you’ll need to whip up a batch of these delicious fruity ricotta muffins.

Self raising flour, bicarb soda, rolled oats, frozen mixed berries, brown sugar, natural almonds, dried sweetened cranberries, fresh ricotta, skim milk, butter, eggs, pepitas and sunflower seeds.

Now it’s just a matter of placing the flour, bicarb soda, oats, berries, cranberries, sugar and almonds in a bowl and folding through the ricotta. Mix the milk, butter and eggs together in a jug and fold through until just combined. Spoon into prepared muffin trays and sprinkle with chopped pepitas, sunflower seeds and extra berries.

Bake them in the oven for 30 minutes or until a skewer inserted in the centre comes out clean. 

Stand in trays for five minutes then transfer to a wire rack to cool completely.

They look so pretty in their colourful patty pan papers!

And they taste even better!

Berry and Ricotta Muesli Muffins
Yields 18
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 1/2 cups self raising flour
  2. 1/2 tsp bicarbonate of soda
  3. 1 cup traditional rolled oats
  4. 250g frozen mixed berries (1/2 cup reserved for topping)
  5. 1/2 cup firmly packed brown sugar
  6. 1/2 cup coarsely chopped natural almonds
  7. 1/3 cup dried sweetened cranberries
  8. 300g low-fat ricotta
  9. 1 cup skim milk
  10. 125g reduced fat margarine or butter, melted
  11. 2 eggs, at room temperature
  12. 1 tbsp chopped pepitas
  13. 1 tbsp chopped sunflower seeds
Instructions
  1. Preheat oven to 200 degrees or 180 degrees fan forced.
  2. Line 18 standard sized muffin holes with patty pan paper cases.
  3. Combine flour, bicarbonate of soda, oats, frozen berries, sugar, almonds and cranberries in a bowl. Fold through ricotta and make a well in the centre.
  4. Whisk milk, margarine or butter and eggs in a jug. Fold through flour mixture until just combined.
  5. Spoon into prepared trays and sprinkle with pepitas, sunflower seeds and reserved berries.
  6. Bake for 30 minutes or until a skewer inserted into the centres comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool.
Notes
  1. Wrap individually and freeze for up to 3 months.
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