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 ;)

1 comment:

Anonymous said...

Holy crap, these sound AMAZING.