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Category: Muffins
Prep Time: Cook Time: Total Time:
1/2 cup walnuts or pecans
2 tsp fennel seeds
3 cups flour
3/4 cup sugar
1 tbsp plus 1 tsp baking powder
3/4 tsp baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil
1/2 cup (4 oz) ricotta cheese
6 tbsp creme fraîche or sour cream
Kosher salt, to taste
Adjust the oven rack to the center position and preheat oven to 325. Lightly butter a 1/2-cup capacity muffin tin.
Spread the nuts on a baking sheet and toast in the oven until lightly, about 8 to 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop finely and set aside.
Turn the oven up to 350.
In a small saute pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes. Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.
In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Sprinkle in the fennel seeds. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the dry ingredients, mixing until incorporated.
To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up with a rubber spatula to loosen. Stir in the creme fraiche and a pinch of salt.
Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter. Place one tablespoon of the filling into the center of each muffin.
Pipe or spoon the remaining batter into the cups, filling them to just below the rim. Sprinkle the nuts over the top of each. Bake for 25 to 30 minutes, until lightly brown and firm to the touch.
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RICOTTA MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
1/2 cup walnuts or pecans
2 tsp fennel seeds
3 cups flour
3/4 cup sugar
1 tbsp plus 1 tsp baking powder
3/4 tsp baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil
1/2 cup (4 oz) ricotta cheese
6 tbsp creme fraîche or sour cream
Kosher salt, to taste
Adjust the oven rack to the center position and preheat oven to 325. Lightly butter a 1/2-cup capacity muffin tin.
Spread the nuts on a baking sheet and toast in the oven until lightly, about 8 to 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop finely and set aside.
Turn the oven up to 350.
In a small saute pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes. Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.
In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Sprinkle in the fennel seeds. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the dry ingredients, mixing until incorporated.
To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up with a rubber spatula to loosen. Stir in the creme fraiche and a pinch of salt.
Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter. Place one tablespoon of the filling into the center of each muffin.
Pipe or spoon the remaining batter into the cups, filling them to just below the rim. Sprinkle the nuts over the top of each. Bake for 25 to 30 minutes, until lightly brown and firm to the touch.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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