The Breakfast Series: Mini Ricotta Bakes with Yoghurt and Blueberries

Breakfast is my absolutely favourite meal of the day! Especially an unhurried weekend breakfast when you can indulge in something that takes time to cook and is so worth waiting for. Today I will share one of my favourite breakfast recipes with you.

MINI CURD (RICOTTA) BAKES

250- 275 grams curd or ricotta (they come in different size packs, but either one is fine)
1 egg
1 tbsp semolina
2-3 tbsp condensed milk
1 small apple, grated*
1 tsp vanilla extract

* possible variations/additions: banana (grated), raisins, lemon/orange zest.

1. Mix the curd, egg, semolina, condensed milk, and vanilla extract with a hand whisk.

2. Add grated apple/banana/raisins/lemon or orange zest (if using).

3. Bake in silicone muffin moulds 180С for 20 minutes.

3. Serve with a dollop of yoghurt and some blueberries or other berries to taste.