Cranberry Ricotta Muffins

The ricotta and cranberries really go well together in this muffin. They are sure to satisfy you for breakfast or a mid afternoon snack.

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Ingredients:

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1 tablespoon lemon zest, finely grated
• 1/2 cup granulated sugar
• 1 cup ricotta cheese, low fat is fine
• 1 cup buttermilk, low fat is fine
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 2 teaspoon vanilla
• 1/4 cup unsalted butter, melted and cooled
• 1 cup dried cranberries

Method

Preheat oven to 350 degrees. Grease 12 standard muffin cups or line them with paper liners. In a large bowl, combine flour, salt, baking powder, baking soda, zest and sugar. Whisk to blend and set aside. In a medium bowl, combine ricotta and buttermilk. Add eggs, one at a time, beating well after each addition, then, add lemon juice and vanilla. Make a well in the flour mixture and pour ricotta mixture along with melted butter and cranberries into dry ingredients. Mix until just combined. Divide batter between prepared muffin cups and bake until muffin tops are golden and a tester comes out clean, about 20 - 30 minutes. Remove pan from oven, set on a rack and cool for 10 minutes. Remove muffins from pan to a rack to cool. Serve warm or at room temperature.

Notes:

Number of servings: makes 12 muffins

Submitted By: cybercook
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