I was going to make my Lemon Blueberry Ricotta Cake for the department get-together, but my husband didn’t like the look of the blueberries I picked up, so I whipped up my Sparkling Molasses Ginger Cookies. That left me with lemons and ricotta. So I merged the following two recipes into one that resulted in a muffin with a fluffy texture and a rich lemony taste:
Giada’s Lemon Ricotta Muffins
Lemon Ricotta Muffins Full of Sunshine
Heavenly Lemon Ricotta Muffins
Preheat oven to 350°; line a muffin pan with paper liners.
1 cup sugar
1 stick (1/2 cup) butter, room temperature
lemon zest from 3 lemons
juice of 1 lemon (about 2 tablespoons)
1 cup whole milk ricotta cheese
1 large egg
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup almond milk (or cow’s milk or water)
- Beat sugar and butter together until light and fluffy.
- Add zest, lemon juice, and ricotta and beat until combined.
- Beat in egg.
- Add dry ingredients and beat at low speed until combined.
- Slowly pour in milk until batter thins but still remains a thick batter. I used the entire 1/3 cup of milk.
- Scoop batter into liners in muffin pan. Sprinkle with decorating sugar.
- Bake for 18 minutes. Cool in pan on rack for at least 15 minutes before removing to completely cool. Did you ever try to pick a hot muffin out of the tin and pull the top right off? Better to wait.
The day started out with freezing rain, and now the fluffy snow is falling, so it seemed like a good time for some baking. I wanted something not too sweet, so I thought of muffins made with whole wheat flour. I looked around the freezer and cupboards and counters to see what kinds of muffin ingredients I might have and ended up making these cranberry-apple-orange-walnut muffins:
I have adapted a so-called healthy recipe that has been posted in a few places, but I suspect the original might have come from here: Whole Wheat Cranberry-Orange Muffins
I say so-called because I am always suspicious when a baking recipe does things like substitute applesauce for butter. It means that there will be a lot of sugar in the recipe to make up for the lack of fat, added sugar as well as the sugar in the fruit. I put the fat back in, in the form of butter, and cut the added sugar in half by eliminating the streusel topping. I’ve used streusel on muffins before in this blog; I just wasn’t in the mood for the extra sugar today.
But I added half a chopped apple to my half cup of chopped cranberries, and those apples probably equal the same amount of sugar in the applesauce; still, I used only a total of one cup of fruit. It’s the added sugar I worry more about than the sugar in fruit. The muffins have that hearty, nutty, fruity taste and texture I was looking for, so I’m very happy about the changes I made. What kinds of changes do you make to recipes to make them fit your taste?
Cranberry-Apple-Orange-Walnut Whole Wheat Muffins
Preheat oven to 350°
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
grated orange zest of one orange
1 cup orange juice
2 lightly beaten eggs
1/2 cup melted butter
1/2 cup fresh cranberries, chopped
1/2 apple, peeled, cored, and chopped
1/2-1 cup chopped walnuts
- Combine dry ingredients, orange juice, zest, and eggs in bowl of mixer. Mix until combined. With mixer still running on low speed, add melted butter, mixing until incorporated.
- Add fruit and nuts to combine.
- Scoop into paper-lined muffin tins, filling right to the top.
- Bake at 350° for 20-25 mins. On one site where this recipe is reprinted with no credit to the original, they don’t even tell you how long to bake it!
I’m not a big fan of chocolate, but I had a half cup of cocoa taking up space in the cupboard, so I looked around to see if anyone ever made a cocoa muffin, because I wanted something lower on the scale of desserts—not too sweet and with a substantial texture somewhere between cake and bread. I also had some unsweetened shredded coconut taking up its own space, so I looked for coconut streusel recipes and added chopped walnuts—yes, a half cup of walnuts were sitting in the fridge staring at me. So this was pretty much a recipe to help clear up space in the kitchen.
coconut walnut streusel
holding the liners in place
streusel sits on the batter
homemade liners are cute
Continue reading Coconut Streusel Cocoa Muffins