Yum! These muffins have the best of everything for a special treat. The ground macadamias make the muffins deliciously moist and the cheesecake like top layer with fresh fruit has an indulgence that takes every bite to a whole new level.
Ingredients
For the topping
- 100 g ricotta cheese
- 150 g cream cheese
- 1/4 cup sugar
- 1 egg
- 1 punnet blackberries
- 1 punnet raspberries
For the muffins
- 2/3 cup macadamias
- 1 1/3 cups plain flour
- 3/4 cup caster sugar
- 1 tbsp baking powder
- 2 eggs
- 60 g butter melted and cooled
- 2 tbsp macadamia oil
- 3/4 cup milk
Instructions
- Preheat oven to 180°C. Grease and line a 12-mould muffin tin.
- For the topping, place ricotta, cream cheese, sugar and egg into the bowl of a food processor and process until smooth. Set aside.
- For the muffin batter, place the macadamias, flour, sugar and baking powder into the bowl of a food processor and pulse until the mixture becomes a flour-like consistency. Do not over-process or the mixture will start to stick together - coarse macadamia pieces are fine.
- Place the flour mixture into a large bowl. In a separate bowl, lightly whisk together the eggs, butter, oil and milk. Add to the dry ingredients and stir to combine, taking care not to over-mix. Spoon into the lined muffin moulds so they are half full.
- Spoon heaped tablespoons of the ricotta mix over the muffin batter and arrange approximately five berries on top of the ricotta mixture.
- Bake for 15-20 minutes until the muffins are puffed and golden and a skewer inserted into the centre of one comes out clean. Cool in the tin for 10 minutes.Run a butter knife around the edge of each muffin and gently lift the muffin out onto a wire rack to cool.
Nutrition
Calories: 3294kcalCarbohydrates: 365gProtein: 69gFat: 181gSaturated Fat: 59gPolyunsaturated Fat: 10gMonounsaturated Fat: 97gTrans Fat: 1gCholesterol: 732mgSodium: 2176mgPotassium: 1333mgFiber: 12gSugar: 222gVitamin A: 3570IUVitamin C: 2mgCalcium: 1512mgIron: 16mg