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Text Box: 2 cups (300g) self-raising flour. 1/2 cup (110g) caster sugar. 2/3 cup (160ml) goat milk 125 g butter, melted 1 egg, lightly beaten Cooking oil spray Preheat oven to 180C. Spray a 12 –hole muffin pan lightly with oil or line with paper patty cases Sift flour into a large bowl. Stir in sugar. Make a well in centre of dry ingredients.

Text Box: In a jug, combine milk, butter and egg. Mix into dry ingredients until just combines. Spoon into prepared pan until recesses are two-thirds full. Bake for 15-20 minutes, until cooked when tested. To make blueberry muffins stir in 1 cup fresh or frozen blueberries with sugar at step 2

Text Box: For a pear crumble muffin, replace berries with 2 ripe chopped pears and 1/4 cup chopped glace ginger. Rub 30g butter into 1/3 cup brown sugar, 2 tablespoon plain flour and 1/4 teaspoon ground ginger until crumbly. Sprinkle over each muffin before baking

Text Box: Preheat oven to 180c. Grease a 6-hole 1/3 cup capacity muffin pan. Using an electric mixer, beat ricotta, sugar, egg and vanilla until well combined. Stir in flour with large metal spoon Using clean mixer, beat egg white in a separate bowl until soft peaks form.

Text Box: Gently fold into ricotta mixture Spoon batter into muffin holes until 3/4 full. Bake cakes for 20-25 mins or until a skewer inserted into the centre comes out clean. Make apricot sauce , blend cornflower and 2 tbspoon to a smooth paste Pour into a small saucepan. Add remaining nectar. Cook, stirring constantly, over medium heat for 5-6 mins or until sauce comes to boil. Reduce heat to low and simmer 3-4 mins. Drizzle warm cakes with warm sauce.

Text Box: 300g Goat milk Ricotta 1/2 cup castor sugar 1 egg 1teaspoon vanilla extract 1 egg white Apricot Sauce 1 tablespoon cornflower 405 ml apricot nectar

Text Box: Preheat oven to 190C. Grease a 3-cup capacity ceramic ovenproof dish. Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon wisk, wisk until smooth. Stir in flour. Mix well to combine.

Text Box: 200g goat milk Ricotta 2 lemons rind finely grated, juiced. 2 eggs 1/2 cup caster sugar 1 cup self-raising flour, sifted 1 tablespoon honey 2 tablespoon pistachio kernels, roughly chopped

Text Box: Spoon batter into prepared dish. Bake for 25-30 minutes or until skewer inserted into the centre comes out clean. Preheat grill to medium. Sprinkle remaining 1 tbs sugar over surface of pudding. Place under grill for 1 min Drizzle with honey, nuts.