12 small muffins:

• 75g butter (softened)
• 180g ricotta cheese
• 1/2 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1.5 cup self-raising flour
• 1/3 cup milk
• 150g mixed berries

Step 1

Preheat oven to 180C. Line a 12-muffin pan (1/3 cup capacity) with muffin/cupcake paper cases.

Step 2

In a big bowl, whisk sugar, vanilla extract and ricotta cheese together. Add melted butter and whisk until creamy. Add eggs (1 at a time), beat well.

Step 3

Sift flour over the mixture. Add milk. Fold in. Then add berries and fold in.

Step 4

Spoon the mixture into the paper cases. Bake for 20 minutes (30 minutes if using frozen berries).

Step 5

After taking out of the oven, stand the muffins in pan for a few minutes then cool on a wire rack. Ready to serve.