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Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

Strawberry & ricotta muffins

Cafe style muffins made in a blender.

Making your own fresh flour from whole grains is an excellent way to get maximum nutrient benefits and to reduce wastage in the kitchen! Many store-bought flours are heavily processed and even bleached, leaving them lacking in both flavour and nutrient content.

These cafe style strawberry and ricotta muffins are naturally sweet, and they showcase our fresh spelt and oat flours made in a matter of minutes using the Vibe Blender.

Made with an easy date puree, there’s no need to add any refined sugars to these. Apricots, raisins, or any other dried fruit can be used to sweeten this simple and versatile blender batter. The fresh ricotta gives them a beautiful savouriness which is offset by the bright strawberry flavour. It is even possible to switch fresh ricotta for homemade dripped yogurt cheese.

Enjoy these with a fresh cup of tea any day of the week!

strawberry & ricotta muffins