Did you have a win on the Melbourne Cup yesterday? I didn’t. I thought that between all the sweeps and $1 bets I had that I might have won something but sadly no. I did see a lady who might have had too big a celebration yesterday. She was walking down Racecourse Road (next to Eagle Farm Racecourse) at 6.20 this morning in her dress, heels and carrying her hat – that’s what I call making the most of the day (yes I had a little giggle cause I’m mean). The Claire K Creations sweep wasn’t much more successful than my bets. No one drew the 1st or 2nd horse so there was just one winner, the drawer of Lucas Cranach – Lisa. Congratulations! I’ll be in touch soon to get your details.
I don’t quite know how to link Melbourne Cup to my latest baked creation so I’ll just randomly jump straight to it. I whipped up these raspberry and ricotta muffins earlier in the week to have on hand for quick morning and afternoon tea snacks. I like having something in the freezer that I can grab on my way out the door. They defrost nicely in about an hour so by the time the mid-morning munchies hit they’re ready to go. Like most muffins, these were quick and easy to make.
The ricotta looks a little funny because it’s leftover from the homemade ricotta I whipped up a few weeks ago. I froze the leftovers and it’s still half frozen in the photo.
Start by beating the spread and sugar together until smooth and creamy.
Add the egg whites and beat until they’re all mixed in.
Take the bowl off the stand and stir in the ricotta.
Stir in the flour and vanilla until they are just combined.
Fold in the raspberries.
Divide the batter between the cupcake liners and bake the muffins in a 175C fan-forced oven for about 15 minutes or until they are golden on top.
Leave them to rest in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely.
Store the muffins for 2-3 days in an air-tight container or freeze them individually wrapped in plastic wrap. Enjoy!
- 2 cups self-raising flour (or 2 cups plain AP flour with 4 tsp baking powder)
- 1/2 tsp baking soda
- 1/4 cup low-fat spread
- 3/4 cup sugar
- 4 large egg whites
- 240g (8.5oz) low-fat ricotta cheese
- 1/2 tbsp vanilla
- 1 cup fresh or frozen raspberries
- Preheat the oven to 175C(347F) fan-forced.
- Line a muffin tin with cupcake liners
- Mix the flour and baking soda together.
- In the bowl of an electric mixer, beat together the spread and sugar until smooth and creamy and then add the egg whites.
- Remove the bowl from the stand and mix in the ricotta then the flour and vanilla.
- Gently fold through the raspberries.
- Spoon the batter into the pans.
- Bake the muffins for 15 minutes or until browned on top.
- Transfer them to a wire rack to cool.
- Serve them up straight away or freeze individually cling-wrapped muffins and defrost as desired.
Amount Per Serving Calories 95