Lemon Ricotta Blackberry Muffins
- Number of Servings: 16
Ingredients
2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup granulated sugarZest of 2 lemons1/2 cup unsalted butter, at room temperature1 cup ricotta cheese (whole or low-fat is fine)1 large egg1 tablespoon fresh lemon juice1 teaspoon vanilla extract1 cup fresh blackberriesTurbinado sugar-for sprinkling on muffin tops
1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
**Alternative baking method: bake in an 8x8 square pan and top batter with 2 cups of blueberries. Bake for approximately 60 minutes, or until a knife inserted into the cake comes out clean
Serving Size: Makes 12 muffins or 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user W34THJ.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
**Alternative baking method: bake in an 8x8 square pan and top batter with 2 cups of blueberries. Bake for approximately 60 minutes, or until a knife inserted into the cake comes out clean
Serving Size: Makes 12 muffins or 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user W34THJ.
Nutritional Info Amount Per Serving
- Calories: 200.9
- Total Fat: 8.1 g
- Cholesterol: 33.2 mg
- Sodium: 159.6 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 0.9 g
- Protein: 4.1 g
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