Serves:Makes approx 12 medium or 24 small sized cupcakes
Cooking time:15 minutes
Cooking time:15 minutes
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
Comments (0)