Wednesday, September 11, 2013

Blueberry ricotta muffins

I had a bunch of ricotta cheese left over from the cannoli tart that I recently made. Since I didn't want to waste the ingredients, I decided to bake something with it. The challenge was that I only had one egg in the refrigerator. Many recipes that I found online required 2 or more eggs, so those were out.

My blogging friend Anne at Uni Homemaker shared a few of her ricotta recipes with me, and I was delighted to see that her blueberry ricotta muffins only required 1 egg. Yay! This sounded like a wonderful recipe to try, and I knew that it would make my tummy happy in the mornings (especially since I am back to my boring English muffin breakfast routine).

These muffins were extremely easy to make and did not require a mixer. The muffins had a nice and light crispy exterior and a springy and not-too sweet interior. I enjoyed a muffin right before skating one morning and it certainly hit the spot. These muffins rival the blueberry muffins with Greek yogurt that I love so much. It just has less of a tang because it uses ricotta instead of Greek yogurt.

Thank you, Anne, for introducing me to these wonderful muffins. They are a welcome addition to my otherwise humdrum breakfast routine, and I hope that they will be part of yours too.

Blueberry ricotta muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/3 cup canola or vegetable oil
  • 1 cup ricotta cheese
  • 1/2 cup milk of choice
  • 3/4 cup (6 ounces) frozen or fresh blueberries
Preheat your oven to 375 degrees F.

Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).

In a large bowl, whisk together the flour, baking powder, sugar and salt.  Set aside.

In a medium bowl, mix together the egg, vanilla extract, oil, ricotta and milk until everything is fully incorporated and well mixed.

Add your egg mixture to the dry ingredients and stir until just incorporated.  Do not overmix the batter. Gently fold in blueberries.

Evenly distribute the batter into the prepared muffin pan and bake for 20-22 or until a toothpick inserted into the center comes out clean.

Turn off the oven, remove the muffins from the oven and allow them to cool for 5-7 minutes in the muffin pan before transferring them to a cooling rack.

Muffins can be kept in an airtight container stored at room temperature for 3-4 days. They can also be frozen for at least 1 month.

Yield: 12 muffins

Source: Uni Homemaker



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