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Ricotta cheese eggs buttermilk vanilla lemon juice butter flour pastry flour brown sugar baking powder baking soda salt lemon freshly cherries freshly
Viewed: 48 - Published at: 5 years agoIngredients
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 each lemon juice, freshly squeezed
- 2 tablespoons butter, unsalted melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil
- 1 1/2 cups flour, all-purpose
- 1/2 cup pastry flour, whole wheat or still use white flour
- 1/2 cup brown sugar or up to 3/4 cup if you prefer sweeter
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 each lemon freshly grated zest
- 123 cups cherries freshly pitted and chopped, if using frozen, do not let cherries thaw
Method
- Preheat oven to 350F (180C).
- Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups.
- Add the ricotta cheese and eggs into a medium bowl, whisking until well blended.
- Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil into the bowl, and whisk again until mix well.
- Set aside.
- In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined.
- Pour the wet mixture into the dry mixture.
- Mix until just incorporated.
- Gently fold the cherries and juice into the batter.
- Do not over mix.
- Divide the batter evenly among the 12 muffin cups.
- Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
- If using frozen cherries, the baking time is a few minutes longer.
- Cool on a wire rack completely.
- Store at an air-tight container for a few days or can be frozen well.
