Thursday, September 23, 2010
Ricotta muffins with apricot sauce
300g low-fat ricotta cheese
1/2 cup caster sugar
1 teaspoon vanilla extract
3/4 cup self-raising flour, sifted
1 tablespoon cornflour
405ml can apricot nectar
Preheat the oven to 180°C. Grease a 6-hole 1/3-cup capacity muffin pan. Using an electric mixer, beat ricotta, sugar, egg and vanilla until well combined. Stir in flour using a large metal spoon.
Using clean mixer, beat eggwhite in a separate bowl until soft peaks form. Gently fold into ricotta mixture. Spoon batter into muffin holes until three-quarters full. Smooth surface of each cake.
Bake cakes for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes.
Blend cornflour and 2 tablespoons nectar to a smooth paste. Pour into a small saucepan. Add remaining nectar. Cook, stirring constantly, over medium heat for 5 to 6 minutes or until sauce comes to the boil. Reduce heat to low and simmer for 3 to 4 minutes.
Drizzle warm cakes with warm sauce. Serve.