Ricotta Raspberry Muffins

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READY IN: 51mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees; line 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt.
  • In a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended.
  • Add the egg mixture to the flour mixture and stir until just blended.
  • Gently fold in raspberries.
  • Divide batter equally among prepared muffin cups.
  • Bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
  • Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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