Method

• 1.
  Preheat oven to 180°C.
• 2.
  Line a 12-hole muffin pan with 12 muffin cases.
• 3.
  Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to combine.
• 4.
  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 combined. Stir three-quarters of the ricotta and strawberries into the mixture. Place heaped tablespoons in each muffin case.

• 5.
  Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.
• 6.
  Sprinkle top of each muffin with demerara sugar. Bake in the oven for 20-25 minutes or until golden.