I first posted these moist and tender ricotta muffins using dried cherries but have found that they are great with almost any chopped fruit or small berries. Today I'm using Cranberries. The original recipe also has the option of adding a sugar butter topping. You can find the original recipe here.
Also, when I bake muffins, I prefer not to use cupcake liners. There used to be a muffin coffee shop in town and their muffins were just wonderful with a nice crisp exterior. If you are having trouble getting your muffin pans to release without liners, it might be time to invest in some new ones. My favourite pans are USA tins. I use them for Paska as well. I don't even need to butter or spray them. Marg told me about them and I've converted all my bread and muffin pans to that brand.
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup buttermilk (or 1 cup whole milk with a teaspoon of vinegar)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon finely grated lemon peel
- 1/3 cup melted butter
- 2 cups white flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries (partly chopped)
- Preheat oven to 400 F.
- Spray a 12 cup non-stick muffin pan and set aside.
- In a large bowl, combine the ricotta cheese and eggs with a whisk.
- Add the buttermilk and the flavourings, lemon peel and then butter.
- Add the dry ingredients all together and then stir just until combined.
- Add the cranberries, just stirring until evenly dispersed.
- Fill the muffin cups almost to the top.
- Bake for about 20 - 25 minutes or until a toothpick comes clean.
Yes, I have had problems getting muffin pans to release, with or without liners. Seems as if the liners make it worse, even with spraying. Time to replace, and I like the idea of the USA Pans. They're on my wish list!
ReplyDeleteI have the USA pans ever since I saw them recommended by Marg...you can buy this bakeware at Cobblestone Kitchens in Abbotsford and I also saw recently that Bed Bath and Beyond carries some as well.
ReplyDeleteCan you please tell me what ricotta cheese is, exactly? Is it cottage cheese or something else?
Thanks!
Ricotta cheese is expensive to buy, so I make my own. If you have whipping cream or half-and-half (12% fat) that is about to expire, it's a great time to make some ricotta. Combine in a pot 4 cups milk with 2 cups whipping cream (or use 6 cups half-and-half) and add 1 teaspoon of salt. Heat to boiling point, remove from heat and add 3 Tablespoons white wine vinegar. Stir for a minute or two and then strain well through a fine sieve. This recipe makes about 2 cups of ricotta.
ReplyDeletePS - I just looked at my carton of half-and-half and it's 10% fat. It all works :)
DeleteThank you, Elsie. I never would have thought of doing this. I will have to pass this on to my daughter in Indonesia, as she would never even find it there.
DeleteIF she can get cream! Now that I think about it, that's rare too.
DeleteIf there is a Korean bakery close to her she may be able to get whipping cream there. While living in China I could always get cream cheese, whipping cream and shortening at the Korean bakeries, but no where else.
DeleteTo save time and hassle, I would still like to know where to purchase ricotta cheese and what it is, exactly...
ReplyDeleteYou should be able to find the ricotta cheese in the dairy section with the cottage cheese. It comes in a small tub, like sour cream. It may be near the feta cheese or grated cheeses as it can also used in lasagna.
DeleteOh my - those look so delicious - cranberries are always a favorite - I'll have to give these a try. I love your recipes - now I must go find something to eat. LOL
ReplyDeleteI'm thinking that dried cranberries or cherries would work well in this recipe also - looks really tasty with a cup of coffee
ReplyDelete