RICOTTA RASPBERRY MUFFINS RECIPES

Steps:

• Preheat oven to 400 degrees; line 12-cup muffin pan with paper liners.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• In a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in raspberries.
• Divide batter equally among prepared muffin cups.
• Bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Steps:

• Preheat the oven to 375, and spray a muffin tin with cooking spray.
• In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
• In a small bowl, whisk the butter, egg, milk, ricotta, and lemon zest.
• Pour the wet ingredients into the dry, and stir together gently with a spoon until just barely combined. Don't worry if it looks a little dry. The raspberries will add some moisture.
• Very carefully, fold the raspberries into the muffin batter.
• Divide the batter between 9 muffin molds, filling almost all the way to the top. Sprinkle each muffin with about 1/2 tsp raw sugar.
• Slide the muffin tin in the oven and bake for 25-30 minutes. (My magic number is usually 28. You're looking for puffy, lightly golden tops, with just a little give when you tap them with your fingertip). Let the muffins rest for 15 minutes or so in the muffin tin before transferring to a rack or plate to cool completely.