RECIPE FOR 12 RICOTTA MUFFINS
Ingredients:
- 3 whole eggs at room temperature
- 180g granulated sugar
- 1 teaspoon vanilla extract
- grated zest of a lemon
- 90ml of seed oil
- 100ml of milk
- 260g of ORGANIC ARIFA FLOUR (or 285g of 00 flour)
- 1 sachet of baking powder
- pinch of salt
- 400g of apricots
Procedure:
In a bowl or planetary mixer, beat the whole eggs with the sugar, vanilla and lemon zest until you have obtained a light and frothy mixture. Always beating, add the seed oil and milk. Once incorporated, add the flour, pinch of salt and yeast, mix everything and add half of the apricots cut into small pieces. Pour the apricot cake mixture into a buttered and floured 22 cm diameter cake tin, decorate the cake with the rest of the apricots cut into slices, a sprinkling of brown sugar and bake at 175° for about 45 minutes (test with a toothpick). Once baked and left to cool, place the apricot cake on a serving plate and serve.
ENJOY YOUR MEAL!!
