August 13, 2008

Ricotta blueberry muffins

Have you ever had ricotta muffins? Ricotta is a cheese, but ricotta muffins aren’t cheesy at all. They are moist, soft and tender. And ricotta is a very good match for blueberries, so why not give my ricotta blueberry muffins a try?


1 cup fresh blueberries
1 cup sugar
2 cups all-purpose flour
1 ½ tsp baking powder
1/3 tsp baking soda

¾ cup ricotta cheese
2 eggs
1 stick of butter, room temperature
2 tsp orange blossom water
Lemon and orange zest
Pinch of salt

Mix the dry ingredients: flour, salt, baking powder and baking soda. In another bowl, make a batter with the sugar and the butter. Add the eggs to the batter one by one, and then add the ricotta, the lemon and orange zest, and the orange blossom water. Mix the flour and the batter together. Add the blueberries and mix with care: we don’t want to turn our batter blue by mashing the blueberries. Preheat the oven to 350F. Use some cooking spray on your muffin pan, and then scoop the batter into the pan. Sprinkle some sugar on top. Bake for about 25 to 30 minutes, until the muffins turn golden.
Posted by Daziano at 10:26 PM |  


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