Day 2
Since I’ve started NaBloWriMo a couple days late, I’m going to try to catch up with the month either today or tomorrow.
I’ve been meaning to post about these delightful little muffins I baked for Sunday’s choir concert since I made them Sunday morning. They’re pretty easy to make and you could almost call them healthy… it also reminded me how much I love ricotta cheese. I might have to go out and buy some giant pasta shells so I can make manicotti, which was always one of my favorite pasta dishes.
In any case, these Ricotta “Anything” Muffins from Une-Deux Senses are as seriously delicious as the pictures make them look. I ended up making them mini muffins because I figured bite-size would be better in a crowd, and if the quickly-emptied plate was any indication, I must have done something right.
(The recipe says this makes 10 regular-size muffins, I was able to squeeze out a yield of 36 minis.)
Muffin in photo not to scale.
Preheat the oven to 350 °F. Line muffin tin(s) with liners and set aside.
Mix together 1 C flour, a pinch of salt, 3/4 tsp. baking powder, and 1/2 tsp. baking soda. In a large bowl, cream together 1/2 C sugar and 1/2 stick of butter. Add 1 egg, 1/2 C ricotta cheese, 1/2 tsp. vanilla extract, and 1/2 tsp. almond exract and mix well.
Mix the dry ingredients into the wet until just moistened, then carefully fold in 1 C fresh rasperries. Spoon the batter into the prepared tins (I found it very thick and sticky, but not too difficult).
Sprinkle each with a little sugar and then top with slivered almonds.
For regular sized muffins, bake for 25-28 minutes or until an inserted toothpick comes out clean. For minis, back for 18-20 minutes, or until an inserted toothpick comes out clean.
Share and enjoy!
Muffins in photo may be smaller than they appear.
