My boy and I found some blackberries on sale a few days ago. Since he's a berry lover I bought them and promised I'd make something for him, so he gets muffins. I'm hoping he will share.
I found this recipe at Two Peas & Their Pod, which is always chock full of delicious looking things. I love the addition of ricotta...it's adds a wonderful moistness and richness. This is a great basic muffin recipe for anything you'd want to add. The lemon is not overpowering at all, it adds just the right amount of awesomeness.
The dough seems pretty thick, but don't worry, it turns out just perfect. I hope you'll make them if you get the chance.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops
Directions:
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.
I was super excited to learn a couple of weeks ago that I had won a giveaway at Coleen's Recipes. I was the recipient of this awesome giftpack from Yoplait, containing a neck pillow, lavender eye mask, a giant smoothie cup and a coupon to receive a free package of Yoplait Chocolate Banana Smoothie.
Thanks a million Coleen :)
