| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 400 grams Strawberry HALVED
- ½ cup Rapadura Sugar 90G
- 1 teaspoon Vanilla Paste
- 2 cups Self Raising Wholemeal Flour 320G
- 2/3 cup Olive Oil 160ML
- 2 Eggs
- 1 cup Buttermilk 250ML
- 1 cup Ricotta 240G
OAT CRUMBLE
- 2 tablespoons Rolled Oats
- 1 tablespoon Self Raising Wholemeal Flour SELF-RISING
- 1 tablespoon Olive Oil
- 1 tablespoon Rapadura Sugar
Ingredients
OAT CRUMBLE
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Instructions
- Preheat oven to 180°C (350°F). To make the oat crumble, place the oats, flour, oil and sugar in a small bowl and mix to combine. Set aside.
- Place the strawberry, sugar and vanilla in a large bowl, toss to combine and set aside for 10 minutes. Add the flour, oil, eggs, buttermilk and ricotta and stir until just combined. Divide the mixture between 12 x ½-cup-capacity (125ml) muffin tins. Sprinkle with the oat crumble.
- Cook for 25–30 minutes or until cooked when tested with a skewer. Transfer to wire racks and set aside to cool. Serve.
Recipe Notes
Makes 12.
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