Black & Blue Lemon Ricotta Muffins Recipe

Black & Blue Lemon Ricotta Muffins Recipe
No brunch is complete without homemade fresh breads, and the sweeter breads tend to serve as dessert. Muffins are fairly sweet, and even though they go well with all of the savory brunch offerings, they also satisfy the sweet tooth. Good muffins are light on the inside with a tender crumb; they aren’t too sweet, and often contain berries or other fruit as well as cinnamon and spices. Commercial muffins are actually cake, and are so full of sugar and fat (up to 800 calories each), that it would be a crime to serve them at a brunch with friends or family. These Black & Blue Lemon Ricotta Muffins are perfect for a brunch. They aren’t too sweet, and have two kinds of berries as well as lemon juice and peel. They will be a reminder of spring, and will be devoured. They go well with brunch casseroles as well as brunch meats. Weekend breakfasts will be especially good when these muffins are served.
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You can vary the berries, i.e., raspberries, or even chunks of juicy, fresh peaches. Since they go together quickly, you can say goodbye to commercial “muffins,” and serve these hot out of the oven with plenty of butter.

18 standard size muffins

1 cup ricotta cheese
1/2 cup sour cream
1/2 cup milk
1 cup sugar
5 tablespoons melted butter
1 egg
1/2 teaspoon vanilla
Juice and zest of 1 lemon

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg

1 cup blueberries
1 cup fresh blackberries

  1. Preheat oven to 400º.
  2. Spray a 12-cup muffin tin and a 6-cup muffin tin with non-stick spray.
  3. Mix the ricotta cheese, sour cream, milk, sugar, butter, egg, lemon juice and zest, and vanilla until smooth.
  4. Measure the flour, baking powder, baking soda, salt, and nutmeg into a fine strainer set over the ricotta mixture.
  5. Shake the flour mixture through; mix on low speed just until the mixture is moistened.
  6. Carefully fold in the berries.
  7. Using a 1/4 inch scoop, scoop batter into the prepared muffin cups.
  8. Bake 18-20 minutes or until golden brown.
  9. Remove from the oven and let sit 5 minutes. Run a knife around each muffin and tilt in the muffin cups.
  10. Serve warm with plenty of real butter.

Amount Per Serving
Calories 180 Calories from Fat 64
Percent Total Calories From: Fat 35% Protein 9% Carb. 56%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 31 mg
Sodium 213 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 11 g
Protein 4 g

Vitamin A 5% Vitamin C 7% Calcium 0% Iron 2%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.