Strawberry cheesecake muffin, lactose free

Ingredients

• 150 g Ricotta from skim milk, lactose free
• 100 g Strawberries, hulled, quartered
• 3 tbsp Low-fat Greek yogurt
• 4 tbsp Strawberry jam
• 350 g All purpose flour, sifted
• 1 pcs Large egg
• 1 tsp Baking soda
• 1 pinch Salt

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Add ricotta in a large bowl then whisk in the egg, then the yoghurt and oil.
4. Sprinkle the baking soda and salt over the top, then stir until combined.
5. Gently stir in the flour until barely combined, then fold in the berries and the jam.
6. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
7. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.