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
RICOTTA-BERRY MUFFINS
Delicious and nutritious recipe from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours".
Provided by blucoat
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
- Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
- Working in a large bowl and using your fingertips, rub the sugar and lime zest together until the sugar is moist and fragrant. Switch to a whisk and stir in the flour, baking powder, baking soda and salt. Put the ricotta mixture on top of the dry ingredients and, using a rubber spatula, gently but quickly stir to blend-don't worry about being thorough. The batter will be thick and heavy and that's fine. Stir in the blueberries.
- Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, springy to the touch and a knife inserted into the center of the muffins will come out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.
Nutrition Facts : Calories 233.5, Fat 10.7, SaturatedFat 6.4, Cholesterol 63.4, Sodium 209.8, Carbohydrate 29.5, Fiber 0.8, Sugar 12.5, Protein 5.1
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
DILLY ZUCCHINI RICOTTA MUFFINS
I felt that I could help this recipe out a bit, so I decided to adopt it from the Recipezaar recipe account. It will be updated as soon as I can get around to it.. until then, make it at your own risk :) just kidding! I do hope I can help this wounded recipe out!
Provided by love4culinary
Categories Quick Breads
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Line with paper baking cups or grease, 12 muffin-pan cups.
- Lightly spoon flour into measuring cup, level off.
- In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.
- In medium bowl combine milk, margarine and eggs.
- Stir in ricotta cheese and zucchini, beat well.
- Add to dry ingredients, stirring just until moistened (Batter will be stiff).
- Fill prepared muffin cups 2/3rds full.
- Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
- Immediately remove from pan and serve.
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
CHOCOLATE RICOTTA MUFFINS
These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
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