Lemon Ricotta Blackberry Muffins
Lemon Ricotta Blackberry Muffins might be just the side dish you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 262 calories, 5g of protein, and 11g of fat per serving. For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. 4430 people were glad they tried this recipe. This recipe from Two Peas and Their Pod requires salt, baking soda, flour, and lemon zest. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 29%. Meyer Lemon Ricotta Pancakes with Blackberry Compote, Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce, and Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup are very similar to this recipe.
Servings: 12
Cooking duration: 20 minutes
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh blackberries
1 large egg
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon fresh lemon juice
Zest of 2 lemons
1 cup ricotta cheese (whole or low-fat is fine)
1/2 teaspoon salt
Turbinado sugar-for sprinkling on muffin tops
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
Equipment:
muffin liners
oven
hand mixer
whisk
bowl
ice cream scoop
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
Step by step:
1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes.
3. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
4. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter.
5. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
6. Bake muffins for about 20 minutes, or until the tops are slightly golden brown.
7. Let muffins cool for five minutes and serve.
Nutrition Information:
covered percent of daily need
