Cherry Vanilla Ricotta Muffin
- Number of Servings: 20
Ingredients
non-stick spray4 cups whole wheat flour1 tsp salt3 tsp baking powder1/4 tsp baking soda1/2-2/3 cup splenda/sugar substitute2 cup ricotta cheese2 cup buttermilk4 large eggs2 tbsp fresh lemon juice2 tbsp plus 1 tsp vanilla extract8 tbsp (1 stick) butter melted3 cup cherries (fresh or frozen, undefrosted), pitted and sliced, or 2 cup dried cherries
1. Preheat the oven to 350. Lightly spray muffin tins with nonstick spray.
2. Combine the flour, salt, baking powder, baking soda, and sugar in a large bowl.
3. Put the ricotta in a second medium-sized bowl and beat in the buttermilk. Add the eggs, one at a time, beating well with a whisk after each addition. Beat in the lemon juice and vanilla.
4. Pour the ricotta mixture, along with the melted butter and the cherries, into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix, some lumps are okay. Batter will be quite thick.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 full or for larger muffins, fill them up to the top. Base in the middle of the oven for 20-25 minutes or until lightly browned on top and a toothpick inserted into the center comes out clean. (The baking time may be slightly longer if you are using frozen cherries, as they give off more liquid. For smaller muffins, bake approximately 12-15 minutes.) Remove the pan from the oven, then remove each muffin from the pan and place on a rack to cool. Let cool before serving.
Number of Servings: 20
Recipe submitted by SparkPeople user KIERAE.
2. Combine the flour, salt, baking powder, baking soda, and sugar in a large bowl.
3. Put the ricotta in a second medium-sized bowl and beat in the buttermilk. Add the eggs, one at a time, beating well with a whisk after each addition. Beat in the lemon juice and vanilla.
4. Pour the ricotta mixture, along with the melted butter and the cherries, into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix, some lumps are okay. Batter will be quite thick.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 full or for larger muffins, fill them up to the top. Base in the middle of the oven for 20-25 minutes or until lightly browned on top and a toothpick inserted into the center comes out clean. (The baking time may be slightly longer if you are using frozen cherries, as they give off more liquid. For smaller muffins, bake approximately 12-15 minutes.) Remove the pan from the oven, then remove each muffin from the pan and place on a rack to cool. Let cool before serving.
Number of Servings: 20
Recipe submitted by SparkPeople user KIERAE.
Nutritional Info Amount Per Serving
- Calories: 181.5
- Total Fat: 6.3 g
- Cholesterol: 59.9 mg
- Sodium: 265.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.4 g
- Protein: 7.4 g