Lemon Ricotta Muffins With Berries

Photo: Patricia Conte

Ingredients

1 3/4 cups flour

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup ricotta cheese

1/2 cup water

1/4 cup olive oil

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

1 large egg, slightly beaten

1 cup raspberries or blackberries, fresh or frozen

2 tablespoons turbinado sugar to top muffins

Non-stick cooking spray

Muffin cup liners

Preparation

Preheat your oven to 375 degrees F.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Sift together and then form a well in the middle.

Combine the ricotta, water, olive oil, lemon zest & juice and egg. Mix together and add to the flour mixture, stirring until moist.

Gently fold in the berries (if using frozen, slightly thaw first).

Place the muffin cup liners in muffin tin and spray lightly with non-stick cooking spray.

Divide the batter among the muffin cups and sprinkle the tops with the turbinado sugar.

Bake for about 16 minutes or until a toothpick or knife inserted in the center comes out clean. Cool and enjoy.

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About

I adapted the Tuscan Lemon Muffins recipe from Cooking Light. I added berries to the mix. I used frozen raspberries and the recipe turned out great. You could substitute blackberries for this recipe.

I used regular ricotta cheese (the original recipe called for part-skim ricotta). Combined with the lemon & berries, the ricotta helped keep the muffins moist and rich tasting.