Cherry Vanilla Ricotta Muffin
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Cherry Vanilla Ricotta Muffin calories by ingredient
Number of Servings: 20
Ingredients
-
non-stick spray
4 cups whole wheat flour
1 tsp salt
3 tsp baking powder
1/4 tsp baking soda
1/2-2/3 cup splenda/sugar substitute
2 cup ricotta cheese
2 cup buttermilk
4 large eggs
2 tbsp fresh lemon juice
2 tbsp plus 1 tsp vanilla extract
8 tbsp (1 stick) butter melted
3 cup cherries (fresh or frozen, undefrosted), pitted and sliced, or 2 cup dried cherries
Directions
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.
