Friday, May 13, 2005

Cherry-Vanilla Ricotta Muffins

Cherry-Vanilla Ricotta Muffins (Adapted from Mollie Katzen)

1 cup all-purpose flour
1 cup whole-wheat pastry flour (can use all-purpose, if desired)
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/8 teaspoon of baking soda
1 tablespoon fresh grated lemon zest
1/2 cup granulated sugar
1 cup ricotta cheese
1 cup buttermilk
2 large eggs
1 tablespoon fresh lemon juice
1 tablespoon vanilla
4 tablespoons unsalted butter, melted
1 1/2 cups fresh sweet cherries, pitted and sliced

Preheat oven to 350

In a large bowl, whisk together flours, baking powder, salt, baking soda, zest and sugar.

In a medium bowl, whisk together ricotta and buttermilk until well combined. Whisk in the eggs, one at a time, beating well after each. Mix in the lemon juice and vanilla. Pour into the dry ingredients, along with the melted butter and cherries, and stir just until combined.

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Bake until lightly browned and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 25 minutes. Remove and let sit in the muffin pan for 5 to 10 minutes before turning them out onto a wire rack to cool completely.

Makes 12 muffins.

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