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  • Berry Ricotta Muffins

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    komarcic
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    This recipe is for berry ricotta muffins and a honey ricotta spread. The muffins are made with a dry mixture of flours, oats, bran and leavening agents and a wet mixture of butter, sugar, eggs, ricotta cheese and milk. Frozen berries are stirred into the batter before baking. Meanwhile, the spread is made by mixing ricotta cheese and honey with cinnamon. The muffins are served warm with a dollop of the spread and fresh fruit.

    Original Description:

    Muffins

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    This recipe is for berry ricotta muffins and a honey ricotta spread. The muffins are made with a dry mixture of flours, oats, bran and leavening agents and a wet mixture of butter, sugar, eggs, ricotta cheese and milk. Frozen berries are stirred into the batter before baking. Meanwhile, the spread is made by mixing ricotta cheese and honey with cinnamon. The muffins are served warm with a dollop of the spread and fresh fruit.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views1 page

    Berry Ricotta Muffins

    Uploaded by

    komarcic
    This recipe is for berry ricotta muffins and a honey ricotta spread. The muffins are made with a dry mixture of flours, oats, bran and leavening agents and a wet mixture of butter, sugar, eggs, ricotta cheese and milk. Frozen berries are stirred into the batter before baking. Meanwhile, the spread is made by mixing ricotta cheese and honey with cinnamon. The muffins are served warm with a dollop of the spread and fresh fruit.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Berry Ricotta Muffins

    Ingredients
    1 cup (250 ml) whole wheat flour 1 cup (250 ml) unbleached all-purpose flour cup (125 ml) oatmeal cup (60 ml) wheat or oat bran 2 tbsp (30 ml) ground flax seeds (optional) 1 tbsp (15 ml) baking powder 1 tsp (5 ml) baking soda tsp (2 ml) salt cup (125 ml) soft butter cup (125 ml) brown sugar 2 eggs 1 cup (250 ml) Ricotta cheese cup (125 ml) milk 1 cup (250 ml) frozen berries Honey & Ricotta spread 1 cup (250 ml) Ricotta cheese 2 tbsp (30 ml) honey Cinnamon to taste (optional)

    Instructions
    Preheat oven to 350F (180C). Grease and flour muffin moulds or line with paper cups. In a large mixing bowl, mix dry ingredients and create a well in the middle. In a separate bowl, mix brown sugar and soft butter. Add eggs one by one, mixing thoroughly after each. Add Ricotta and milk, and mix. Pour liquid mix gradually into dry preparation, mixing with a fork to ensure a homogenous texture. Add fruit and mix again. Spread dough into muffin moulds and bake in oven centre 15 to 20 minutes or until golden and a toothpick comes out of muffin clean. Meanwhile, prepare muffin spread. Serve warm or at room temperature, topped with spread and sprinkled with cinnamon (optional) and accompanied with fresh fruit.

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