As is the case with many good things in life, this recipe came about because of a need to use something up. In truth, I don't even remember what I used the carton of ricotta for in the first place (I didn't make lasagna, although I did want to...), I just know that it has been in the fridge for a questionable amount of time and was threatening to be wasted.
Google search: "Ricotta Muffins."
Lemon ricotta muffins? Strawberry ricotta muffins? Blueberry lemon ricotta muffins? Hmmm.
I'm thinking Cranberry Orange Ricotta Muffins. I know, I know, oranges are out of season. Let the locavores scold me, I have oranges in my house in September.
I took the recipe and tweaked it (as usual...), subbing unrefined sugar and sprouted flour. And I reduced the sugar because one cup sounded like a bit too much.
So here's what I came up with! They were delicious warm from the oven with a little butter melting on top, with a glass of raw milk.
|Orange Zest-Infused Sucanat|
Cranberry Orange Ricotta Muffins
1/2 c. sucanat
1 organic orange, zested and juiced (you will use 2 T. of the juice)
2 c. sprouted whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, softened
1 c. whole milk ricotta cheese
1/2 c. dried cranberries
- Mix together sucanat and orange zest in a small bowl. Let the flavor infuse for at least 15 minutes, or as long as overnight.
- Preheat the oven to 350 F. Line a muffin pan with paper liners or grease with butter. (I learned this trick from my Grandma who lived through the depression: save butter wrappers and use them to grease your pans!)
- Whisk together flour, leavening, and salt in a medium bowl.
- Cream together butter and orange-infused sugar in a stand mixer. It won't get fluffy like white sugar, but mix very thoroughly.
- Beat in the ricotta, followed by the eggs and 2 T. orange juice. Mix thoroughly. scraping the sides and bottom of the bowl as needed.
- Add the dry ingredients and stir to combine. Do not over-mix. The batter will be quite thick, more like a biscuit or scone dough.
- Fold in the cranberries.
- Spoon the batter into the prepared muffin pan.
- Bake in the preheated oven for about 20 minutes, until golden on top and firm to the touch.
- Let cool a few minutes in the pan before transferring to a cooling rack. Enjoy warm with butter on top.