And then, being me, I didn't follow the recipe at all!
These muffins are very delicious, though they do take a bit more time and preparation than many muffins I have made. They are more savory than sweet and quite rich. I could only eat two.
Muffin Batter Ingredients
2 tsp fennel seed, toasted and ground
3 cups flour (1 cup all purpose, 2 cups whole wheat)
1 Tbsp baking soda
1/4 tsp salt
1/2 cup melted butter
1/3 cup honey
1/2 cup ricotta
2 1/2 Tbsp vinegar
Ricotta Filling Ingredients
1/2 cup ricotta1/3 cup yogurt or sour cream
1/2 cup toasted chopped walnuts or pecans
Preheat the oven to 350*, and butter a muffin tin.
In a small bowl, mix together the filling ingredients and set aside.
In a large bowl, mix together the muffin batter dry ingredients. Make a well in the center, and add the melted butter and honey. Do not mix it in.
In a clear glass liquid measuring cup, add the egg, ricotta, and enough milk to bring the liquid level to 1 1/2 cup, add the vinegar and mix well.
Mix the milk mixture into the flour mixture.
Fill the muffin tins 1/3 full with muffin batter, making a well in the center if you can. Scoop a small spoonful of ricotta mixture into the middle, and top with more muffin batter. Sprinkle the walnuts on top.
Bake for 25 to 30 minutes, until the muffins are browned and firm to the touch.
Shared on Pennywise Platter