#Muffin Monday: Blackberry Ricotta Brown Sugar Muffins
Author: From Gourmet
Recipe type: Muffins
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
- 1/2 cup ricotta, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (7 1/2 oz)
- Put oven rack in middle position and preheat oven to 400°F. and grease or line the muffin cups.
- Whisk together flour, baking powder, cinnamon, and salt in a large bowl and set aside.
- In a small bowl, combine the milk and egg.
- In a large bowl, beat the butter and ricotta until combined and fluffy (a minute or two)
- Add the sugar and beat for a minute.
- Add the milk and flour mixture alternatively starting and ending with the flour. Fold in the blackberries.
- Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
- If you're using the sugar topping then - combine 2 tablespoons of brown sugar and a teaspoon of cinnamon and top generously before baking.
Recipe by Baker Street at https://bakerstreet.tv/2012/08/muffin-monday-blackberry-ricotta-brown-sugar-muffins/
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