Raspberry, Almond and Ricotta Muffins

Serves 12

8 Points® per serving

Ingredients

150g ricotta
150g raspberries, plus extra to serve
100g low-fat spread
100g caster sugar
100g gluten-free plain white flour
100g ground almonds
50g organic almond butter
20g almonds
2 medium eggs
1 orange, zested
1 lemon, zested
1 tsp vanilla extract
1 tsp baking powder
1 tsp icing sugar

Method

Step 1: Preheat the oven to 180 °C, fan 160 °C, gas mark 4.
Step 2: Line a 12-hole muffin tray with muffin cases, or line a 12 x 12cm baking tin with greaseproof paper.
Step 3: In a bowl, whisk together the low-fat spread and sugar until smooth.
Step 4: Whisk in the vanilla extract, orange and lemon zests, eggs and 25g of the plain flour.
Step 5: Add the almond butter and ricotta and stir until combined.
Step 6: Sift in the remaining flour, ground almonds and baking powder and carefully fold in. Add the raspberries and stir.
Step 7: Divide the mixture evenly between the muffin cases. Scatter the flaked almonds over and bake for 25-30 minutes, until a skewer inserted into the centre of each muffin comes out clean.

Dust with the icing sugar and top with extra raspberries to serve.