About a year ago I saw a mouth-watering recipe for Lemon Ricotta Muffins. They looked so yummy and sounded like something right up my alley. However, the recipe was loaded with tons of sugar, butter and white flour!! No Thanks! I have seen several muffin recipes recently with ricotta cheese and it just sounds too good to be true. Then the other day blackberries were on sale….so it was meant to be. So I added my own touches, cut down the butter and sugar, of course, added whole wheat flour and sneaked in more fruit. And yes, these are as good as they look!
The lemon in these muffins really brings out the fruit flavor and the ricotta cheese makes them so moist and delicious! You can use any kind of berry for these muffins….blueberries, raspberries, chopped strawberries, whatever you can find.
Ricotta Berry Muffins
- Zest of 1 Lemon
- 2/3 cup Sugar
- 1/4 cup Butter
- 1/2 cup Applesauce
- 1 cup Part Skin Ricotta Cheese
- 1 Egg
- 1 tsp. Vanilla
- 1 tbsp. Lemon Juice
- 2 cups Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Blackberries
Preheat the oven to 350 degrees. Combine the lemon zest and the sugar…
using an electric mixer so the zest is thoroughly incorporated into the sugar. Add the butter…
and cream until smooth. Stir in the applesauce and ricotta cheese. Add the egg, vanilla and lemon juice and stir until combined.
In a separate bowl sift together the flour with baking soda and baking powder. At this point walk away from the mixer and grab a big spoon……
Gently stir in the dry ingredients – DO NOT OVERMIX….lumpy is a good thing when it comes to muffins!
Gently fold in the blackberries.
For these muffins I pulled out the big guns….er….my favorite muffin pan. It’s a crown muffin pan and makes a big puffy muffin top. And yes, that is the best part of the muffin. Whatever muffin tin you choose, give it a spray with nonstick spray or pop in some muffin liners. Fill the muffin tins about 3/4 full.