Ingredients:

• ½ cup skim milk
• 1 ¼ cups ricotta cheese
• 2 eggs
• 1/2 vanilla bean pod (seeds only)
• Approximately 3/16 cup cashew butter
• 3 tablespoons agave nectar
• 2 tablespoons baking powder
• Pulp and seeds of 2-3 passionfruit
• 1 cup wholegrain stoneground flour

Method:

• Preheat oven to 350°F. Lightly grease or line muffin pans with paper baking cups. Set aside.
• Beat cashew butter with agave nectar, then add eggs one at a time and continue beating
• Add vanilla pod seeds, milk, passionfruit pulp, ricotta cheese and stir well
• Fold in flour a few spoonfuls at a time
• Spoon batter into prepared muffin pan. Fill each cup approximately 2/3 full.
• Bake:  10-15 minutes for small cupcakes
• 15-20 minutes for larger size

Source

dessert

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