Tuesday, March 16, 2010
Cherry Ricotta Muffins
This recipe was totally inspired and borrowed upon from Giada deLaurentis' Nonna's Lemon Ricotta Biscuits
* 2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup of sugar
* 1 stick of butter, room temperature
* The zest from 1 lemon
* 1 cup part-skim ricotta cheese
* 1 large egg
* 1/2 teaspoon almond extract
* 1 Cup + of dried cherries
Preheat oven to 350 degrees
Sift together flour, baking powder and soda. Set aside.
In a large mixing bowl cream together butter and sugar, add egg, mix well. Add almond extract, lemon zest and ricotta. Mix well.
Add flour mixture to batter and blend well. Fold in dried cherries.
Line muffin tin with 12 liners and scoop batter into the liners.
Bake for 25 – 30 minutes.
Let cool 5 minutes and enjoy!
Note: The Tipsy Housewife would most definitely pour a good swig of Limoncello into the muffin batter to enhance the lemon flavor from the zest prior to baking! And then she might take a swig herself ;)