Cheesy Muffins

INGREDIENTS:

Melted pure butter for greasing
1 cup SR flour
Finely grated rind of 1 lemon (can be omitted)
1 tsp sea salt
1 tsp ground white pepper
60g pure butter, melted and cooled
½ cup milk
1 egg, lightly whisked
½ cup fresh ricotta
½ block parmesan, finely grated

METHOD:

1.    Preheat the oven to 200oC/ 180oC for fan forced. Brush two 12 hole muffin tins with melted butter or line with paper muffin cases.
2.    Place the flour, lemon rind, salt and pepper in a bowl and stir to combine.
3.    Use a fork to whisk the butter, milk and egg in a jug until well combined.
4.    Make a well in the centre of the dry ingredients, add the ricotta and half of the parmesan and then pour in the butter mixture. Mix with a fork until just combined.
5.    Spoon the mixture evenly into the prepared tins and sprinkle over the remaining parmesan.
6.    Bake for 10-12 minutes or until the muffins are well risen and golden in colour. Stand on a wire rack for 5 minutes before turning out. Serve warm.