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Category: Muffins
Prep Time: Cook Time: Total Time:
1/2 cup (2 ounces) walnuts (can substitute pecans)
3 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil
1/2 cup (4 ounces) ricotta cheese
6 tablespoons creme fraiche or sour cream
3 tablespoons confectioners sugar
1 1/4 cup chopped strawberries
Kosher salt, to taste
Adjust the oven rack to the center position and preheat oven to 325 degrees. Lightly butter a 1/2-cup capacity muffin tin (I used Cake Release. Butter and flouring the tin will also work. Make sure that when you invert the pans, these babies are going to come out!)
Spread the nuts on a baking sheet and toast in the oven until lightly browned, 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 degrees.
In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorporated. Fold in chopped strawberries.
To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen. Stir in the sour cream or creme fraiche, confectioners sugar, and a pinch of salt.
Using a pastry or plastic bag with the corner cut off, fill each muffin tin one-third of the way with batter. Place one tablespoon of the ricotta filling into the center of each muffin. Pipe the remaining batter into the cups, filling them to just below the rim (resist the urge to overfill). Sprinkle about 1 teaspoon of the nuts over the top of each muffin.
Bake for 25 to 30 minutes, until lightly brown and firm to the touch. Let cool in pan for about 15-20 minutes before inverting over a cooling rack. Let cool upside down. When completely cool, refrigerate in an airtight container until it is time to eat! Heat for a few seconds in the microwave before eating.
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STRAWBERRY WALNUT RICOTTA MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
1/2 cup (2 ounces) walnuts (can substitute pecans)
3 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil
1/2 cup (4 ounces) ricotta cheese
6 tablespoons creme fraiche or sour cream
3 tablespoons confectioners sugar
1 1/4 cup chopped strawberries
Kosher salt, to taste
Adjust the oven rack to the center position and preheat oven to 325 degrees. Lightly butter a 1/2-cup capacity muffin tin (I used Cake Release. Butter and flouring the tin will also work. Make sure that when you invert the pans, these babies are going to come out!)
Spread the nuts on a baking sheet and toast in the oven until lightly browned, 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 degrees.
In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorporated. Fold in chopped strawberries.
To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen. Stir in the sour cream or creme fraiche, confectioners sugar, and a pinch of salt.
Using a pastry or plastic bag with the corner cut off, fill each muffin tin one-third of the way with batter. Place one tablespoon of the ricotta filling into the center of each muffin. Pipe the remaining batter into the cups, filling them to just below the rim (resist the urge to overfill). Sprinkle about 1 teaspoon of the nuts over the top of each muffin.
Bake for 25 to 30 minutes, until lightly brown and firm to the touch. Let cool in pan for about 15-20 minutes before inverting over a cooling rack. Let cool upside down. When completely cool, refrigerate in an airtight container until it is time to eat! Heat for a few seconds in the microwave before eating.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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