After topping a pizza with ricotta earlier in the week (it's good), I had half a tub left in the fridge. Keen not to waste it, I decided to do a quick search on the internet for ways to use up leftover ricotta. And then I found these muffins, on the Food Network site. Why I'd never thought of stirring this milky-white cheese into muffins before is beyond me - it works so well with the tart raspberries I substituted for the blueberries. I have adjusted the quantities of sugar, vanilla and added the lemon and so these make a great breakfast muffin without being too sweet. Milky white inside, bouncy and stained with deep-pink raspberries: leftovers never tasted so good.
Raspberry and Lemon Ricotta Muffins
- 100g butter
- 180g ricotta cheese, brought to room temperature
- 2 eggs
- 1 tsp vanilla extract
- 120g caster sugar
- 300g plain flour
- 2 tsp baking powder
- good pinch of sea salt
- zest of 1 lemon
- Splash of milk
- large handful raspberries, frozen if you have them
- Preheat your oven to 200ºC and line a muffin tin with paper baking cups.
- Melt the butter and leave to cool. Beat the ricotta, eggs and vanilla in a bowl until smooth and creamy.
- In a separate, larger bowl, combine the sugar, flour, baking powder, salt and lemon zest and give it a quick whisk with a fork.
- Pour the ricotta and egg mixture into the dry ingredients and stir to combine. The mixture will be thick and doughy so if you really need to, add a splash of milk to loosen things up a little bit (but not too much - a tablespoonful will be enough).
- Tumble in the raspberries, give it one stir and divide the mixture between the muffin cases, making sure each case gets a raspberry or two.
- Bake in the oven for 25 minutes. They'll be golden on top and bouncy when gently pushed. Eat warm and preferably on the day you make them.
What are your favourite ricotta recipes?