Whole Wheat Cranberry Orange Ricotta Muffins Recipes

CRANBERRY ORANGE MUFFINS RECIPE WITH RICOTTA

Steps:

• Preheat oven to 400 degrees
• Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.
• Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don't want the eggs to start cooking due to the hot butter.
• In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside
• In a large bowl, combine flour, baking powder, salt, and baking soda.
• Add the zest mixture and combine.
• Gently fold in the ricotta mixture until just combined. Don't overwork it.
• Fold in cranberries.
• Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.

WHOLESOME ORANGE CRANBERRY RICOTTA MUFFINS

Steps:

• Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice.
• Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
• Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days.
• Spread: blend three ingredients and serve with muffins.

WHOLE WHEAT CRANBERRY ORANGE RICOTTA MUFFINS

Steps:

• Preheat the oven to 350° degrees F/175° C.
• In a small bowl, combine 1 cup of sugar with the orange zest, using your fingers to rub the zest in. Set aside and allow the orange to infuse the sugar for about 15 minutes. You can also do this the day before to really let the flavor soak in.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the stand mixer, beat the infused sugar and butter until light and fluffy. Beat in the ricotta until it's thoroughly mixed, then add the eggs and orange juice, mixing until thoroughly combined. Add the dry ingredients and stir by hand just until blended (the batter will be thick and fluffy), but don't over mix or the muffins will become tough. Gently fold in the cranberries.
• Divide the batter among the prepared muffin cups. Sprinkle a little sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

WHOLE WHEAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients.
• Melt the butter.
• Whisk the eggs and orange juice into the melted butter.
• Add the liquid to the dry ingredients mixing until just moistened.
• Fold in the cranberries and oranges being careful not to mash the oranges.
• Spoon the batter into a muffin tin that has been coated with cooking spray.
• Bake for 15- 20 minutes, or until firm and golden brown.