Another reason for buying 8 cups of ricotta: ricotta muffins. Have you tried these? They’re like muffin-cheesecakes without the unhealthy connotations. They’re very close to my heart. And they are delicious.
I’ve made lemon poppy seed ricotta muffins & vanilla ricotta muffins, but this is the first time I’ve even tried baking with cherries. Partly, it’s a good time of year for this recipe – cherries are back in the grocery stores, and haven’t you missed them? But it’s also almost Canada Day, and these muffins are both delicious and aesthetically festive. Red & white treats?! Don’t mind if I do.
Eat them as part of a brunch or BBQ, or as part of your hungover breakfast/early afternoon wake-up snack. You should probably share these – they’ll make you friends, and, much like cheesecake, one slice/muffin is probably going to be enough. But, to be fair, that depends on both the hangover and the girl.
Cherry-Vanilla Ricotta Muffins
2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1 tbsp grated lemon zest
2/3 cup sugar
1 cup ricotta cheese
1 cup buttermilk
2 large eggs
1 tbsp lemon juice
1 tbsp + 1/2 tsp vanilla
1/4 cup butter, melted
1 1/2 cup cherries (fresh or frozen) OR 1 cup dried cherries
1. In a large bowl, combine flour, salt, baking powder, baking soda, lemon zest & sugar. Set aside.
2. In a medium bowl, use a spoon to beat the ricotta with the buttermilk. Whisking after each addition, add: egg #1; egg #2; lemon juice & vanilla. Pour this mixture over the dry ingredients, and add the melted butter & cherries. Stir until just combined.
3. Spoon into a greased muffin tin, and bake at 350 degrees until lightly browned, 20-25 minutes (or a little longer if you used frozen cherries). Remove from over and cool on a rack for at least 30 minutes before removing to serve.