Lemon Ricotta Muffins With Berries
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.