My grandparents farm had lots of fresh strawberries to pick. The strawberries would rarely last long enough to bake . I would say the same holds true today. But if you do find yourself with some berries this is the perfect morning treat. A moist muffin that is not too sweet. It’s the perfect start to a nice relaxing weekend morning!
From by the bay , wishing you berry food memories!
Maryann
Ricotta Strawberry Muffins
Makes 12 muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup white sugar, plus extra tablespoon to sprinkle on top of muffins
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon lemon zest
- 4 tablespoons melted butter
- 3/4 cup fresh ricotta cheese
- 1/4 cup buttermilk
- 2 eggs
- 3/4 cup fresh strawberries, hulled and chopped
Directions
Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, 1/4 cup sugar, salt, baking powder, baking soda and lemon zest. Add melted butter, ricotta cheese and stir. Add the eggs to the buttermilk , mix and pour into the flour mixture and combine. Add strawberries, mix and then fill each muffin liner about 3/4 filled. sprinkle tops of muffins with remaining sugar. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.
