Lemon Ricotta Muffins With Berries Recipe

Name: Lemon Ricotta Muffins With Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 3/4 cup granulated sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup ricotta cheese; 1/2 cup water; 1/4 cup olive oil; 1 tablespoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 large egg slightly beaten; 1 cup raspberries or blackberries, fresh or frozen; 2 tablespoons turbinado sugar to top muffins; non-stick cooking spray; muffin cup liners

Servings: persons

1 3/4 cups flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 large egg slightly beaten
1 cup raspberries or blackberries, fresh or frozen
2 tablespoons turbinado sugar to top muffins
non-stick cooking spray
muffin cup liners

1
Preheat your oven to 375 degrees F.
2
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Sift together and then form a well in the middle.
3
Combine the ricotta, water, olive oil, lemon zest & juice and egg. Mix together and add to the flour mixture, stirring until moist.
4
Gently fold in the berries (if using frozen, slightly thaw first).
5
Place the muffin cup liners in muffin tin and spray lightly with non-stick cooking spray.
6
Divide the batter among the muffin cups and sprinkle the tops with the turbinado sugar.
7
Bake for about 16 minutes or until a toothpick or knife inserted in the center comes out clean. Cool and enjoy.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Lemon Ricotta Muffins With Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Muffins With Berries

How did you like this recipe?

Frequently Asked Questions