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Ingredients
- 2 cups flour, or whole wheat pastry flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 1 cup ricotta cheese
- 1 cup nonfat buttermilk
- 2 eggs
- 1 tablespoon lemon juice
- 4 teaspoons vanilla
- 4 tablespoons butter, melted; or canola oil
- 1 1/2 cups cherries, not defrosted if frozen; pitted and sliced; or 1 cup dried cherries
Details
Servings 8
Preparation
Step 1
1. Heat oven to 350. Spray 8 muffin cups.
2. Combine flour-sugar.
3. Beat buttermilk into ricotta in separate bowl, add eggs, whisking in one at a time. Beat in lemon and vanilla. Pour with butter and cherries into flour, fold in just until moistened. Spoon into muffin cups.
4. Bake until tester is clean, 20-25 mins. Cool on rack, wait at least 30 mins before serving.
Notes: For lemon ricotta muffins: decrease vanilla to 1 tb, omit cherries, add 2 tbs lemon zest.
For poppy seed ricotta muffins: Add 1/4 cup poppy seeds to flour, omit cherries.
very good and sort of different. More body to them than a regular muffin, I think because of the ricotta. I used the whole wheat pastry flour for half of the flour, omitted the lemon zest (just because I didn't have any), used Splenda for half of the sugar, eggbeaters for the eggs, and added 2 extra tbsp buttermilk for 2 tbsp of the butter. I also used frozen mixed berries, just tossing with a bit of flour, instead of the cherries. Delicious!
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