Thursday, September 23, 2010

Ricotta muffins with apricot sauce

300g low-fat ricotta cheese
1/2 cup caster sugar
1 egg
1 teaspoon vanilla extract
3/4 cup self-raising flour, sifted
1 eggwhite
Apricot sauce:
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.
Apricot sauce:
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.


  1. Я смотрю, в на маффины конкретно подсели!
    Вкусно :)
    я тоже в последнее время на печёности подсела. Почти каждый день пирожныеем.

  2. Хехе)) Да уж, несколько раз за эти пару недель маффины пекла. Еще один рецепт у меня припасен, скоро выложу ;) И еще хочу овощные маффины испечь.

  3. Ой, хочу овощные!!!
    я всё хотела из капусты приготовить :)


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