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Full Online Book HomeLearning KitchenFruit - Cherry - Cherry-vanilla Ricotta Muffins
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Fruit - Cherry -  Cherry-vanilla Ricotta Muffins Post by :dinarpw Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2435

Click below to download : Fruit - Cherry - Cherry-vanilla Ricotta Muffins (Format : PDF)

Fruit - Cherry - Cherry-vanilla Ricotta Muffins

Nonstick cooking spray
2 cups unbleached all-purpose
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1 tablespoon grated lemon zest
1/2 to 2/3 cup sugar
1 cup ricotta cheese
1 cup buttermilk
2 large eggs
1 tablespoon fresh lemon juice
1 tablespoon plus 1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/2 cups cherries (fresh or frozen, un-defrosted), pitted and sliced or 1 cup dried cherries

Preheat the oven to 350 degrees. Lightly spray 8 standard (2 1/2-inch-diameter) muffin cups with nonstick spray.

Combine the flour, salt, baking powder, baking soda, lemon zest, and sugar in a medium-sized bowl. Place the ricotta in a second medium-sized bowl, and beat in the buttermilk. Add the eggs, one at a time, beating well with a medium-sized whisk after each addition. Beat in the lemon juice and vanilla.

Pour the ricotta mixture, along with the melted butter and the cherries, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.

Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with nonstick spray and fill with the remaining batter.
Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean. (The baking time will be slightly longer if you are using frozen cherries, as they give off more liquid.) Remove the pan from the oven, the remove each muffin from the pan and place on a rack to cool. Wait at least 30 minutes before serving.

Source: Sunlight Cafe

Serving Ideas : Variations:
Lemon Ricotta Muffins: In step 2, use up to 2 tablespoons grated lemon zest. Decrease the vanilla extract to 1 tablespoon, and omit the cherries.

Poppy Seed Ricotta Muffins: Add to the dry mixture in step 2, 1/4 cup poppy seeds. Omit the cherries. You will get a slightly lower yield with this variation.

NOTES : Canola oil can be substituted for some or all of the butter. Can sub soy protein powder for up to half the flour. Can sub whole wheat pastry flour for the all-purpose.
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