Today was baking day! I got everything done that I had planned. I tried three new recipes and they all turned out great. In addition to these, I made Apple Oatmeal Bars and Spiced Butternut Squash Muffins.
I will definitely be making these again! This is a great way to use up the last little bit of ricotta cheese that you may have leftover from another recipe. I tweaked this.
Strawberry Ricotta Muffins
2 cups medium strawberries
3/4 cup ricotta cheese
2 large eggs
1/2 tsp vanilla
10 Tbsp. melted butter, divided
2/3 cup white sugar
1 1/2 tsp lime juice (I used Key lime juice, which I had on hand)
2 cups flour (I used white whole wheat flour)
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 Tbsp ground flax meal (optional)
1. Heat oven to 350 degrees. Place a wire cooling rack on a baking sheet. Wash, hull, and quarter the strawberries. Place strawberries on prepared rack. Bake until strawberries are partially dried. Remove from oven and allow to cool. Set oven to 400 degrees.
2. Brush the inside of a 12 mold muffin pan with 2 Tbsp melted butter. Set aside.
3. In a small bowl, whisk together ricotta cheese, eggs, vanilla and remaining butter.
4. In a large bowl, add sugar and lime juice. Stir until all the sugar is moist. Mix in flour, baking powder, salt, baking soda and flax. Gently but quickly fold wet ingredients into the dry ingredients. Do not overmix. The batter will be thick and heavy. Stir in strawberries and spoon into muffin tin. Bake until tops of muffins are slightly browned, about 20-25 minutes.
5. Remove from oven and allow to cool on wire rack.
Makes 12 muffins
Per muffin: 158 calories, 3 g fat, 29 g carbohydrates, 6 g protein