Cherry Vanilla Ricotta Muffins
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Time
prep 0:15
total 0:45
Ingredients
| 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 cup | ricotta cheese | | 1-1/2 cup | buttermilk | | 3 | eggs | | 1-1/2 tbsp. | lemon juice | | 1 tbsp. | vanilla extract | | 1 tbsp. | almond extract | | 4 tbsp. | butter -- melted | | 2-1/4 cup | cherries -- not defrosted if frozen; pitted and sliced; or | | 1 cup | dried cherries |
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Instructions
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.
Author's Comments
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.
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