Lemon Ricotta Muffins With Berries
By: Patricia Conte
Published: Sunday, May 8, 2011 - 10:59am

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

1 Preheat your oven to 375 degrees F. 2 In a large mixing bowl, combine the flour, sugar, baking powder and salt. Sift together and then form a well in the middle. 3 Combine the ricotta, water, olive oil, lemon zest & juice and egg. Mix together and add to the flour mixture, stirring until moist. 4 Gently fold in the berries (if using frozen, slightly thaw first). 5 Place the muffin cup liners in muffin tin and spray lightly with non-stick cooking spray. 6 Divide the batter among the muffin cups and sprinkle the tops with the turbinado sugar. 7 Bake for about 16 minutes or until a toothpick or knife inserted in the center comes out clean. Cool and enjoy.

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.