Wednesday, November 6, 2013

Easy Cranberry Ricotta Whole Wheat Muffins


My mother is so cute. Since she has been aware of this blog, she's always cutting recipes out of newspapers and magazines for me. Luckily for me she has excellent taste when it comes to the interesting and unusual. At 84 she also has a mind like a steel trap. Recently I mentioned I had leftover ricotta from making galettes for weekend guests and the next time I saw her, she handed me this recipe. It was for a cake but I made muffins out of it.



Of course I also switched up most of the ingredients and added a sugar spice topping but there is still nothing unusual about this recipe other than it did help me divest myself of some of the leftover ricotta. What won me over was how quickly it came together with no mixer involved so I thought I'd share it.





 I made them on a Sunday morning for weekend guests, which made the no mixer drama a plus, especially when you are setting out a breakfast feast. There was hardy approval all the way around.

Of course there are limitless substitutions you can make for the cranberries. I was just going with the season and using whole wheat flour gave myself the illusion these are super healthy.





Easy Cranberry Ricotta Whole Wheat Muffins

For the muffins:

Ingredients:

  • 1+1/2 cups whole wheat flour
  • 1/2 cup yellow corn meal
  • 1 cup brown sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 cup ricotta
  • 2 large eggs room temperature
  • 1 stick melted butter 
  • 1  12  oz bag fresh cranberries
Directions:
  • Preheat oven to 375 degrees.
  • Spray 2 muffin pans with nonstick coating
  • Whisk together all the dry ingredients.
  • Beat together ricotta and eggs and add to dry mixture.
  • Add melted butter and mix throughly.
  • Add cranberries
  • Spoon batter into prepared muffin tins, filling each well up about 3/4 full.
  • Sprinkle sugar spice topping over (recipe below)
  • Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
  • Transfer muffins to a wire rack. I would normally say let cool completely but these taste amazing warm.

For the Sugar Spice topping:

Ingredients:
  • 1/8 cup white or brown sugar
  • 1/4 teaspoon allspice.
Directions:
  • Place both ingredients in a bowl and combine using a mini whisk or a fork.

5 comments:

  1. Look good and I'll bet the cornmeal gives a nice added texture. My mother is always cutting out recipes from the NYT for me. She doesn't realize I can get them on the computer, but it's sweet of her.

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  2. They look very delicious, Lora. Great for the tea or the breakfast.

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  3. I hope you saved one of these for your Mom to taste. I'm sure she would have loved it as I'm sure your weekend guests did as well.

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  4. Made these for Thanksgiving breakfast - the sample I tasted is wonderful!

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  5. Made these this evening for tomorrows Thanksgiving breakfast... cheated and tried one and they are delicious. Batter seemed a bit doughy but they came out great!

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