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Very moist - great texture Very zesty, so go easy on the lime if you don't want the sour/citrusy taste

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stmiller July 25, 2009

I had ricotta left over from making lasagna the other week and it turned out to be exactly the right amount for this recipe! I used 1/4 cup unsweetened applesauce and 1/4 cup canola oil instead of the butter (I'm sure it would taste even better with the butter though), I used whole wheat pastry flour instead of all-purpose, and I doubled the amount of vanilla extract. Great texture. Thank you for sharing.

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emily hauer February 08, 2009

these are very simple yummy muffins. I had leftover ricotta from making lasagna

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angela.boswell January 19, 2009

So yum!

I used 2 cups of diced pear and 150g of raspberries to punch up the fruit becuase I wanted a healthy muffin I could take for breakfast - these are great!

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Gbomb August 17, 2010

Muffin is soo moist and delicious.My kids love this muffin.i definitely make again.

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anna fdo May 04, 2014
Ricotta-Berry Muffins