Based on a Donna Hay recipe these swap out spelt flour and ground nuts for the white flour, and ricotta for the sour cream.


Here, therefore, is the new recipe;

1 cup spelt flour
1 cup ground almonds and walnuts
2 teaspoons baking powder
¾ cup (165g) caster (superfine) sugar
1 cup (240g) ricotta
2 eggs
Finely grated rind of 1 lemon
⅓ cup (80ml) vegetable oil
1¼ cups (185g) fresh or frozen raspberries
Makes 12
Preheat oven to 180°C (350°F).

Make sure you don’t overwork the mixture – just like scones, these always come out better if you mix only until just combined.

Measure the flour and baking powder into a bowl. Add the sugar and stir to combine. In a separate bowl place the ricotta, eggs, lemon rind and oil and whisk until smooth.

Stir through the flour mixture until just combined. Add the raspberries and stir just once.

Spoon into 12 x ½ cup-capacity (125ml) non-stick muffin tins or silicone cases until ⅔ full.

Bake for 15 minutes or until cooked when tested with a skewer.

Turn muffins out and cool on a wire rack or wooden bread board.

Toast

+Read more