(Original recipe in German here)
1 sachet vanilla sugar
1 teaspoon baking powder
1 pinch of salt
200g red currants (original recipe suggests fresh or frozen raspberries)
Preheat the oven to 180°C and prepare 12 muffin cases.
In a bowl, mix ricotta, milk and vanilla sugar. Melt the butter. Let cool slightly and add to this mixture. In another bowl, beat egg and sugar until pale and fluffy and fold this into the ricotta-mixture. Sift in flour, baking powder and salt and mix well. Then, carefully fold in the berries.
Fill the mixture into your muffin cases and bake for about 20 minutes.