CHERRY RICOTTA MUFFINS
Make and share this Cherry Ricotta Muffins recipe from Food.com.
Provided by Alia55
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Line 12 muffin pans with paper liners.
- In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
- Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the buttermilk and egg mixture to the flour mixture.
- Stir just until combined and then fold in the cherries.
- Divide the batter amongst the 12 muffin cups.
- Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and place on a wire rack to cool.
Nutrition Facts : Calories 229.6, Fat 7.8, SaturatedFat 4.5, Cholesterol 56.7, Sodium 233.5, Carbohydrate 33.4, Fiber 1, Sugar 16.2, Protein 6.4
CHOCOLATE-RICOTTA MUFFINS
A friend of mine who owns a bed and breakfast gave me this recipe, and these chocolate-ricotta cheese muffins are fantastic. Great for breakfast, a snack, and also great in lunch boxes.
Provided by HOOKEDONJESUS
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
- Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
- Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
- Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 29.6 g, Cholesterol 26 mg, Fat 7.3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 183.2 mg, Sugar 15.9 g
FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
- Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
- Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
CHERRY MUFFINS
Learn how to make these cherry muffins with the best jerte picota cherries available. Expect a soft, moist center that will leave you coming for doubles.
Provided by Michelle Minnaar
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/180°C fan/390°F/gas 6.
- Line a muffin tray with paper muffin cases. Alternatively, grease the muffins tin.
- Mix the flour, baking powder and salt in a bowl and set aside.
- With the help of a mixer, cream the butter and sugar together until fluffy.
- Add the vanilla and egg until well incorporated with the butter mixture.
- Add the flour mixture slowly to the wet ingredients, alternating with splashes of milk, until everything is incorporated and smooth.
- Fold in the cherries.
- Divide the batter evenly between the muffin tin holes and sprinkle almonds on top of each one.
- Bake for 20 mins or until golden brown and cooked through.
- Wait for them to cool down a little and enjoy with lashes of butter!
Nutrition Facts : ServingSize 1 serving, Calories 212 calories, Sugar 11.9 g, Sodium 119 mg, Fat 9.1 g, SaturatedFat 4.8 g, Carbohydrate 28.3 g, Fiber 1 g, Protein 4.3 g, Cholesterol 46 mg
DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
LEMON RICOTTA MUFFINS
Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!
Provided by mickeydownunder
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 180 degrees C.
- WHISK flour,baking powder, baking soda, salt in bowl.
- BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
- BEAT in ricotta.
- BEAT in egg, lemon juice and almond extract.
- Divide batter into lined muffin tins.
- Sprinkle with slivered almonds and extra sugar over all muffins.
- Bake about 15 - 20 minutes util lightly golden brown.
- ENJOY!
Nutrition Facts : Calories 263.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 46.3, Sodium 255.8, Carbohydrate 34.2, Fiber 0.8, Sugar 17.3, Protein 5.5
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