Friday, May 15, 2009

Cherry Vanilla Ricotta Muffins

Well, I really didn't think I would post today. Jamey did such a good job writing about the current status of our garden yesterday. And I really didn't have anything to say. Well, I always have something to say, but not always something I think is worth putting in writing.

Then, I got hungry. About an hour after lunch it hits me. I was full after lunch (lunch today was leftovers from last night- pasta baked with ricotta, homemade sauce, fresh spinach and cheese). But, then, about an hour later I need something else. Nothing big. Just something- and cheese wasn't going to cut it like it did yesterday.

As I was scouring my kitchen for that particular something, I found this recipe. I had scribbled it down weeks ago and have been meaning to give it a go. I came across it on a friend's blog. So, I gave it a whirl and my, are these muffins good.

These muffins are light and fluffy, but have substance thanks to the ricotta. And the cherries, well, cherries are awesome- enough said.

Cherry Vanilla Ricotta Muffins (Bess' recipe word for word- my minor adaptations based on what I had on hand are below)

2 c. flour
1/2 t. salt
1 1/2 t. baking powder
1/8 t. baking soda
1 T. grated lemon zest
1/2 c. – 2/3 c. sugar
1 c. ricotta cheese
2 eggs
1 T. lemon juice
1 T. & 1/2 t. vanilla
1/2 stick melted butter
1 c. dried cherries OR 1 1/2 c. fresh/frozen cherries

Combine ingredients flour through sugar in mixing bowl.
In a separate bowl whisk together the ricotta and eggs (one at a time, whisk after each egg). Add the lemon juice and vanilla.
Then add ricotta mixture, butter, and fruit to dry ingredients.
Mix and fill greased or papered muffin tins. Unless you like your muffins really small (boring) you won’t get two dozen. You also won’t get just one dozen. You’ll get seventeen, or some random number. Which just makes baking all the more fun. Fill your empty muffin spaces with water.
Bake at 400 degrees for 20-25 minutes.

My notes: I left out the lemon juice and zest- I'm sure it would have tasted wonderful, but I have none. I used our dried sour cherries and they provide the perfect bite. I also took them out of the oven after 15 minutes.

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  1. Okay, okay! I'll give them a shot!

  2. as sadie would say...these sound SO YUM-ME

  3. Funny you should mention Sadie, Molly. After a stern warning not to touch the cooling muffins (because of past muffin thievery), I come downstairs to find holes in almost all the tops of the muffins from little fingers that couldn't quite pull the muffins out. And crumbs on the kitchen floor. And crumbs in the playroom. You'd think either she or I would learn!

  4. BAHAHAHAHA! oh sadie and her poking abilities. :) love it!
    side note...we planted our garden today! do people actually use an entire seed packet?! holy goodness there are a lot of little seeds in those things. especially carrots. ;)


Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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