Ricotta & Strawberry Breakfast Muffins

I can’t say I’m a huge fan of Weetbix, which means they have never been a pantry staple, until recently! Little miss 9-months old has half a Weetbix with stewed (microwaved) berries each morning. Yes, breaking Weetbix in half creates a bit of mess and chopping the “good bits” from the “bad bits” of strawberries, a little wastage.

This delicious recipe combats mess and waste. These Ricotta and Strawberry Breakfast Muffins are a perfect mid-morning snack for mum and bub.

Ingredients

2 C wholemeal SR flour

1/2 C Weetbix crumbs

1/2 C caster sugar

2 eggs

60g butter, melted

1C yoghurt

1C ricotta

4 strawberries, thinly sliced

plus…

a little extra ricotta and extra Weetbix crumbs to top

Method

1. Preheat oven to 180 degrees and prepare a 12-hole muffin tray by lining with paper cases.
2. Combine flour, Weetbix crumbs and sugar.
3. In a separate bowl, combine eggs, butter and yoghurt. Whisk lightly to combine.
4. Add the liquid mixture to the dry ingredients. Stir to combine.
5. Fold ricotta through the muffin mixture until just combined.
6. Fill muffin cases 3/4 full. Top with 2-3 slices or berries, a small dollop of extra ricotta and sprinkling of additional Weetbix crumbs.
7. Bake for 20-25 minutes. Muffins should be well risen and lightly golden.