CHERRY RICOTTA MUFFINS
Make and share this Cherry Ricotta Muffins recipe from Food.com.
Provided by Alia55
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Line 12 muffin pans with paper liners.
- In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
- Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the buttermilk and egg mixture to the flour mixture.
- Stir just until combined and then fold in the cherries.
- Divide the batter amongst the 12 muffin cups.
- Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and place on a wire rack to cool.
Nutrition Facts : Calories 229.6, Fat 7.8, SaturatedFat 4.5, Cholesterol 56.7, Sodium 233.5, Carbohydrate 33.4, Fiber 1, Sugar 16.2, Protein 6.4
MOIST CHERRY RICOTTA MUFFINS
Steps:
- Preheat oven to 350℉ (180℃). Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups. Add the ricotta cheese and eggs into a medium bowl, whisking until well blended. Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil in the bowl, and whisk again until mix well. Set aside. In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined. Pour the wet mixture into the dry mixture. Mix until just incorporated. Gently fold the cherries and juice into the batter. Do not over mix. Divide the batter evenly among the 12 muffin cups. bowl to catch all the juice coming our from the cherries."> Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. If using frozen cherries, the baking time is a few minutes longer. Cool on a wire rack completely. Store at an air-tight container for a few days or can be frozen well.
Nutrition Facts :
VANILLA RICOTTA MUFFINS
These muffins are very moist and are dense compared to normal muffins. They have a very good flavor and my kids really enjoyed them.
Provided by beckerd
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine flour,powdered milk, salt, baking powder, sugar,vanilla chips, and spices in a bowl.
- Crumble brown sugar by rubbing it between fingers to break up any clumps.Add this to the dry ingredients.
- Place ricotta cheese in another bowl, beat in milk.
- Add eggs, one at a time,beating with a whisk after each addition.
- Stir in vanilla.
- Pour wet ingredients along with butter into the dry ingredients.
- Using a spoon, stir from bottom of bowl until dry ingredients are moistened. Don't overmix.
- Bake 20-25 minutes.
Nutrition Facts : Calories 254.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 63.5, Sodium 204.2, Carbohydrate 30.2, Fiber 0.5, Sugar 17.1, Protein 7.2
LEMON RICOTTA MUFFINS
Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!
Provided by mickeydownunder
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 180 degrees C.
- WHISK flour,baking powder, baking soda, salt in bowl.
- BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
- BEAT in ricotta.
- BEAT in egg, lemon juice and almond extract.
- Divide batter into lined muffin tins.
- Sprinkle with slivered almonds and extra sugar over all muffins.
- Bake about 15 - 20 minutes util lightly golden brown.
- ENJOY!
Nutrition Facts : Calories 263.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 46.3, Sodium 255.8, Carbohydrate 34.2, Fiber 0.8, Sugar 17.3, Protein 5.5
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