Cherry Vanilla Ricotta Muffins
Prep time: 0:15 Overall time: 0:45
12 to 13 servings scale / convert
1 cup whole wheat flour
2 cups white flour
3/4 tsp. salt
2-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 cup brown sugar (splenda blend, but reg is fine)
3/4 cup scant organic cane sugar (white sugar is fine)
1-1/2 cups ricotta cheese
1-1/2 cups buttermilk
1-1/2 tbsp. lemon juice
1 tbsp. vanilla extract
1 tbsp. almond extract
4 tbsp. butter -- melted
2-1/4 cups cherries -- not defrosted if frozen; pitted and sliced; or 1 cup dried cherries
Heat oven to 350. Spray 12 muffin cups. Combine flour through sugar. Beat buttermilk into ricotta in separate bowl, add eggs, whisking in one at a time. Beat in lemon juice, vanilla and almond extracts. Pour with butter and cherries into flour, fold in just until moistened. Spoon into muffin cups. Bake until tester is clean, 25-30 mins. Cool on rack.
This is a recipe I found online, but changed to make way better, lol. This makes 12 muffins, with enough batter left over to fill a small ramekin and bake alongside your muffin pan. Do try to use frozen cherries, dried just don't have the same flavor. I get mine at Trader Joe's (frozen ones, not very expensive, either). These muffins are so flavorful and moist, and my kids love them, too.
Have you made it? What'd you think?
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