1. Food

Blueberry and Ricotta Muffins

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My problem with ricotta is I can't buy less than a pint of the kind I prefer, but usually only need a cup - so what to do with the remaining cheese? Blueberry ricotta muffins, of course. These are wonderfully moist and have a good shelf life (2 - 3 days before they begin to go stale and they freeze well). Blueberries are in season in July and August (depending on where you live) but I've also used frozen blueberries (don't thaw them first). This recipe is based on one published on Ciao Florentina. Larger image.) Makes 12.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes 12.

Ingredients:

  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 cup ricotta cheese (I highly recommend full-fat ricotta)
  • 1/3 cup canola oil
  • 5 Tbsp. whole milk
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 c fresh blueberries

Preparation:

1. Heat oven to 375 degrees and spray a standard 12-cup muffin pan with cooking oil.

2. Mix the flour, sugar, baking powder and salt in a large mixing bowl.

3. Whisk together the ricotta, oil, milk, egg and vanilla. Using a spatula stir the liquid ingredients into the dry ingredients. Be careful not to over mix.

4. Fold in the blueberries then fill muffin cups 3/4 of the way full. Bake for 20 minutes or until a toothpick inserted in one comes out clean.

5. Cool pan on a wire rack for 10 minutes. Turn upside down and the muffins will slide out.

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