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Strawberry, Lemon and Ricotta Muffins

Strawberry, Lemon and Ricotta Muffins

Preparation time:

10 mins

Cooking time:

20 mins


Makes 18


  • 110g instant polenta
  • 200g almond meal
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 150g unsalted butter, at room temperature
  • 3/4 cup caster sugar
  • 3 eggs
  • zest and juice of three lemons
  • 1 punnet strawberries
  • 250g fresh ricotta


These dense, delicious and gluten-free muffins last for ages and are just perfect for picnics, brunches or morning (or afternoon!) tea!

Preheat oven to 160C and line a muffin tin with paper cases. Mix all dry ingredients together in a bowl, then set aside. Cream the butter and sugar together in an electric mixer until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the dry ingredients then, finally, the zest, juice, strawberries and ricotta.  Spoon mixture into the muffin cases, top with one more piece of strawberry and bake for 20 minutes or until the tops are golden and firm to touch.

Serve warm with a dollop of natural yoghurt.