As we are all know ricotta is low in fat and amazingly versatile.
Ricotta is a fresh unripened Italian cheese made from whey (the watery residue left over from making other cheeses, such as mozzarella).
The name ricotta is derived from the Italian word recocta, which means "recooked". This refers to the second stage of making ricotta, where the leftover whey is cooked again to make the final product.
Ricotta is a smooth cheese with a creamy mild taste and a thick texture. Its light flavour and low salt content make it perfect for using in sweet or savoury dishes. It can also be air-cured or dried in the oven to make it into a harder, sharp-tasting cheese that can be grated. From Australian Good Taste - June 2006
Ricotta-Berry Muffins
- makes 12 muffins -
by: Dorie Greenspan
Ingredients:
3/4 cup ricotta, preferably at room temperature ---> it's about 200 gr
2 large eggs, preferably at room temperature
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) 115 g unsalted butter, melted and cooled
2/3 cup sugar
Finely grated zest of 1 lime
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 to 1 1/3 cups blueberries
Procedure
Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
Working in a large bowl and using your fingertips, rub the sugar and lime zest together until the sugar is moist and fragrant. Switch to a whisk and stir in the flour, baking powder, baking soda and salt. Put the ricotta mixture on top of the dry ingredients and, using a rubber spatula, gently but quickly stir to blend—don’t worry about being thorough. The batter will be thick and heavy and that’s fine. Stir in the blueberries.
Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, springy to the touch and a knife inserted into the center of the muffins will come out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.
Storing: These are best eaten the day they are made, but you can wrap them airtight and pop them into the freezer, where they’ll keep for about two months; re-warm in a 300°F oven or split them and toast.
oo.. I love the way u used colours in your photography. These look great-and the bonus is that they are healthy too!
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ReplyDeleteitu pake mini muffin cups ya Rit? imut2 banget deh muffin-nya :)
ReplyDeletesudah dicoba kemarin, enak dan lembut, teman ngopi yang cocok. ada sedikit saya rubah, ricotta nya saya pakai 1 cup krn bila sisa nanti terbuang malahan.
ReplyDeleteteeth whitener
ReplyDeleteMy daughter and I love fresh muffins!! These look great too.
I love the pictures, blueberry muffins are so delicious yours look amazing. :-)
ReplyDeleteThe muffins look yummy. I have never made muffins with Ricotta cheese. Sounds interesting.
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muffinnya nih... aihh nantangin banget. Happy new year to you and family!
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ReplyDeletedaphne : thanks daph
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too bad I can't leave a comment in your site.
eliza: thanks liz, muffin sizenya yang normal aza kok...
chen:thanks chen dah nyobain resep ini, sayang aku gak bisa ngeliat blog kamu, mo ngintip blog kamu boleh gak hehehe...
tracy: thanks tracy
Jeena: thanks, you should try some ^_~
sharona may: try this recipe it's yum and low fat ^_~
Dwiana: happy new year to you and your fml say... sorry ya lama gak mengudara hiahahah...
caese: duh aku tinta banget ma souvenirnya heheheh.... thanks ya say
this is my favorite muffin recipe. only i've used orange zest and lemon zest. never tried lime.
ReplyDeletethe orange is yummy, had a lot of people going 'what IS that???"