I had some ricotta in the fridge (leftover from the seafood lasagna) that I wanted to use. I generally just use ricotta with pasta, but I spotted this recipe for muffins and thought it sounded interesting. They didn't rise to have as nice a presentation as some other muffin recipes we like, but they had a great taste and texture.
1 C ricotta cheese
2 eggs
1 C milk
1 Tblsp vanilla
1 Tblsp lemon juice
4 Tblsp butter, melted and cooled
2 C flour
3/4 C white sugar
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tblsp lemon zest
1 1/2 C blueberries
Whisk the ricotta cheese. Beat in the eggs one at a time. Add milk, vanilla, lemon juice, and butter. Mix well.
Combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Add to the wet mixture and stir until just combined. Fold in the blueberries. (Do not over mix this mixture or the muffins will be tough when baked.)
Divide in lined or greased muffin tins nad bake at 350' for 30 minutes, or until lightly browned on the edges and testing clean.
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