Sunday, April 19, 2009

Blueberry Ricotta Muffins

Light, simple and a fun departure from your ordinary blueberry muffin, these muffins are sure to please! Light ricotta cheese and a touch of olive oil, yes, olive oil, replaces the butter that makes traditional blueberry muffins so succulent. Here, the ricotta adds a nice body to the muffin without weighing it down and the flavor complements the blueberries wonderfully. I am not a ricotta lover, but I assure you that these muffins will not disappoint!

2 1/2 Cups of all purpose flour
1 1/2 Cups of ricotta (or 1 15 oz container)
3 eggs
1 1/2 Cups sugar
1/3 Cup of olive oil
2 tsp. vanilla
2 1/2 tsp. baking powder
1 package of frozen blueberries or 2 cups of fresh blueberries

Preheat oven to 350 degrees

In a medium mixing bowl add flour and baking soda, set aside
In a large mixing bowl add ricotta, eggs, sugar, vanilla, olive oil and mix well
Add blueberries and mix well. Some blueberries will break apart causing the mixture to turn purple. This is exactly what you want!
Add flour mixture and blend well.

Pour batter into 20 lined cupcake/muffin tins. Bake about 25 minutes. Check for doneness. Cool about 10 minutes before serving... if you can keep them on the counter that long!

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