Pear, Ricotta and Chamomile Muffins.



Pear, Ricotta & Chamomile Muffins
Makes 12
1 cup milk
3 Tbsp chamomile flowers or three chamomile tea bags
2 1/4 cups of self-raising flour
zest of 1 lemon
2 eggs
2/3 cup caster sugar
70 ml Extra-Virgin Olive Oil
4 tablespoons of full cream ricotta
2 Bosc pears, diced
Demerara sugar, for sprinkling on top
Dried pears to garnish (optional)
Combine the milk and chamomile in a saucepan over medium high heat. When it starts to simmer, lower the temperature and stir continuously for about 5 minutes. Remove from heat and allow to cool. Strain through a sieve into a glass bowl or jug. Set aside.
Preheat oven to 170°C.
Grease and Line a muffin tray with baking paper.
In a large bowl, mix the self raising flour and lemon zest.
In another separate bowl, beat the eggs and sugar with a whisk until light in colour and creamy.
Add the ricotta, oil, 2/3 cup of the camomile infused milk and mix. Add wet ingredients to the flour and mix till fully incorporated. Add diced pears and mix through.
Spoon the batter evenly into the 12 muffin cases.
Sprinkle with demerara sugar and top with dried pears (if using).
Bake for 25-35 minutes or until the muffins are browning slightly and a skewer inserted into the centre comes out clean.

If using dried pears on top, check at 20 minutes to make sure they aren’t burning and cover with tinfoil if they get too dark in colour before the muffins are completely cooked.


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