Thursday, May 4, 2017

California Strawberry Ricotta Muffins


I would like to thank the State of California and Florida for always providing me with produce during the year when not much is happening in the Garden State (that would be NJ).

If I had to wait for NJ strawberries to pop up, my hair would turn grey (which it already is!). I have no patience.


I had some leftover ricotta cheese, so put it to good use by making these muffins.

I saw an Australian website where the baker put a dollop of ricotta on top of the muffins, as well as in the batter for a sort of cheese danish effect. I probably would not do this again, but no foul, no harm.

I think that lemon zest makes all berry desserts sing....it is necessary in my world, and I love the smell when you mix the zest into the sugar.

Here's the recipe.


Strawberry Ricotta Muffins:

any amount (depending on how fruity you are) ripe strawberries, trimmed and cut in half or quarters
3/4 cup ricotta {whole, or part skim}
2 large eggs
1 teaspoon vanilla extract
1 stick unsalted butter, melted
1 cup sugar
grated zest of 1 lemon or lime
2 cups flour
1 tsp cinnamon
2 teaspoons baking powder
pinch of salt
1/4 teaspoon baking soda
turbinado sugar for the top

Mix the sugar w/ the citrus zest so it is like wet sand.

Mix the ricotta, eggs, vanilla and melted butter and add the sugar to this mixture.

Mix in the dry ingredients to make a nice batter. Add in the chopped strawberries....as many as you like, saving some for the top.

If using normal muffin liners, spray your liners and place in the muffin tin.
(I use really big paper liners that I buy at Home Goods that need no greasing....I love them, but you have to increase the baking time).

Fill the muffin liners to almost the top, dotting the tops of the muffins w/ some strawberry pieces.

Bake at 350F for 25-30 minutes.

Let cool a few minutes before transferring to a cooling rack.

These freeze well so you can have them for your lunchbox all week. ;)


Thank you California!

PS The winners of the Melissa Clark Cookbook are Andra Kinlaw and Carrie Redmond.
Please contact me so you can receive your books! :)

3 comments:

Stephanie said...

I'm always looking for recipes using ricotta - and you always provide them. I especially like them in muffins because it adds a richness and it is a nice moisture booster.

Emilly said...

The presentation is very beautiful

The Short (dis)Order Cook said...

The muffins look delicious. I can also relate to your comment about the warm weather states. I hate waiting for the good stuff to come to the farm markets. I want super fresh produce and I want it NOW. The strawberries will be here soon though!