Mini Baked Lemon and Blueberry Ricotta Cakes

Ingredients

• 375g self raising flour
• 3/4 cup of milk
• 1 tsp ground cinnamon
• 150g caster sugar
• 2 eggs
• 60g butter, melted
• 1 tbsp lemon zest
• 250g tub Perfect Italiano™ Original Ricotta
• ½ cup blueberries

Method

1. Preheat the oven to 180°C. Place 12 patty cases into a muffin tray and set aside.
2. Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to mix.
3. Place the eggs, butter, and milk in a jug, and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just incorporated. Gently stir through the ricotta, lemon zest and 3/4 of the blueberries. Fill patty cases until they are 3/4 full and top with the remaining blueberries.
4. Bake for 20-25 minutes or until golden.