Strawberry Ricotta Muffins

"These are simply addictive!"
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees. Gently wash, hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until strawberries are partially dried, about 45 minutes. Let cool.
  • Increase oven to 400 degrees. Brush a 12-mold muffin tin with 2 tablespoons melted butter. Set aside.
  • In a bowl, whisk together ricotta, eggs, and vanilla. Stir in remaining butter.
  • In a large bowl, use your fingertips to rub together sugar and lime zest until sugar is moist. Mix in flour, baking powder, salt, and baking soda. Use a spatula to gently but quickly fold ricotta mixture into dry ingredients. Don’t overwork it. The batter will be thick and heavy. Stir in strawberries and spoon batter evenly into muffin tins. Bake until tops of muffins are golden and springy to the touch, about 20-25 minutes.
  • Makes 12 muffins.

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RECIPE SUBMITTED BY

<p>Cooking is a form of art for me and I love to use it to express myself. It gives me a great joy to prepare meals for the people I care about. I don't do it as much as I'd like too (full time job keeps me busy), but when I get a chance to cook, I put my whole heart into it. <br /><br />I'm from Calgary but I was born in Poland and spent there the first 20 years of my life so I pretty much grew up on Polish cuisine. In Canada, I've been exposed to so many foreign influences and different tastes and I've decided to broaden my knowledge and enhance my culinary skills. <br /><br />I love cooking for my BF as he eats everything and anything, and my Congo African Grey parrot (this one is the picky one!)</p>
 
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