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low-sugar muffins with berries & ricotta cheese (a Food 52 Makeover)

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I always use a blend of whole wheat flour and organic all-purpose flour, and that’s my recommendation for this recipe too. My gift-shaped pan makes 6 big muffins, using nearly all the batter from this recipe with a bit left over for a couple of muffins. If you don’t want to dirty another pan, use ramekins to bake off the last bit. Alternatively, you should get 11-12 regular sized muffins from this recipe.

Ingredients

Scale
  • 1 1/2 cup flour blend (whole wheat flour + all-purpose flour)
  • 1/2 cup wheat germ or ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt 8 ounces ricotta cheese
  • 1/2 cup butter at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup berries (cranberries, raspberries, blackberries)

Instructions

  1. Heat oven to 350F. Prepare muffin pans with butter on a paper towel. In a large bowl, mix together milk and extracts (the flavors will stick to the milk, then be better distributed throughout all the muffins).
  2. Add cheese, butter, and sugar then beat until smooth. Add eggs one at a time, beating thoroughly after each one. Set a metal strainer over the top of your bowl and add the dry ingredients: flour, wheat germ or flaxseed, baking powder, baking soda, cinnamon, salt. Mix only until everything is almost incorporated then carefully fold in berries.
  3. Fill muffin pan 3/4 to the top. and bake for about 20 minutes. If you want to sprinkle with powdered sugar, wait until the muffins are completely cool, about 45 minutes.

Find it online: https://foodlets.com/2014/04/30/low-sugar-muffins-with-berries-ricotta-cheese-a-food-52-makeover/