Cranberry Lemon Ricotta Muffins

I really much taste baking, but due to fourth dimension restraints I don't cause got besides many opportunities to brand fancy desserts. Most of my fourth dimension spent inward the kitchen is devoted to making salubrious meals. I also similar to run on my carbohydrate intake to a minimum, too alongside simply ii of us living here, virtually recipes yield besides large a component alongside a corresponding immense temptation. It's truthful that I could uncovering lots of eager friends who would share, but similar I said, I'm a busy person.

That's why quick breads, both sugariness too savory, are thus favored past times me. Generally, they postulate piffling fuss too are essentially foolproof i time you lot sympathize the basics. I based this recipe for cranberry lemon ricotta muffins on Molly Katzen's cherry-vanilla ricotta muffins. The master copy recipe comes from her Sunlight Café, a mass cherished non solely for straightforward too delicious breakfast ideas, but also for the alternative of creative quick interruption ideas.

Feel costless to omit the sour cream too purpose 1 loving cup of ricotta cheese instead.

Cranberry Lemon Ricotta Muffins

Recipe past times Lisa Turner Adapted from Mollie Katzen's Sunlight Café: Breakfast Served All Day Published on February 16, 2008 Simple, creamy too delicious lemony ricotta cheese muffins spotted alongside tart dried cranberries Print this recipe Ingredients: 2 cups unbleached white flour 1/2 teaspoon bounding main salt 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1 tablespoon lemon zest 1/3 loving cup sugar 1/2 loving cup sour cream 1/2 loving cup ricotta cheese 1 loving cup buttermilk 2 large eggs 1 tablespoon fresh lemon juice 4 tablespoons (1/2 stick) melted unsalted butter 2/3 to 1 loving cup dried cranberries Instructions: Generation Engelmundus Butter or grease 12 measure muffin cups too preheat an oven to 350°. Generation Engelmundus In a large bowl, combine the flour, salt, baking powder, baking salt, lemon zest too sugar. In a medium bowl, trounce together the ricotta too buttermilk. Add the eggs, i at a time, beating good alongside a wire whisk later each addition. Beat inward the lemon juice. Generation Engelmundus Pour the ricotta-buttermilk mixture along alongside the melted butter too dried cranberries into the dry out ingredients too stir simply to combine. Generation Engelmundus Spoon the batter evenly into the muffin cups. Bake for xx to 25 minutes or until the muffins laid about to dark-brown too a cake tester inserted into the middle of a muffin comes out clean. Leave inward the pan for v minutes, thus transfer to a wire rack to cool. Makes 12 muffins

Sumber http://foodandspice.blogspot.com/