Tuesday, May 17, 2011

Ricotta Muffins

So... I had some plain ricotta left over from a recent pizza dinner, and I wanted to do something different for breakfast, so I googled and found this recipe for ricotta muffins. They look so good!
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 egg
1/2 cup ricotta
some milk
2 1/2 Tbsp vinegar

Ricotta Filling Ingredients
1/2 cup ricotta
1/3 cup yogurt or sour cream
pinch salt

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

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