Wake up to these delightful Double Berry Muffins, made light and fluffy with the rich addition of ricotta cheese. You'll start the day with a smile on your face.
Keyword: berry muffins
Author: Jessica Fisher
3cupunbleached, all-purpose flour
1/2cupwhole wheat flour
Preheat oven to 375°. Line a muffin tin with papers or spray with nonstick cooking spray. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and 1 cup sugar.
In a separate bowl, combine the milk, ricotta, oil, eggs, vanilla extract, and lemon zest. Whisk to blend, until the ricotta is well incorporated. There should be no lumps.
Add the wet ingredients to the dry mixture. Fold gently a few turns and add the berries. Continue folding until incorporated.
Fill the prepared muffin cups. Cups will be mounded full. Sprinkle remaining 2 tablespoons sugar over the tops of the batter. Bake for 30 minutes or until a tester comes out with a few crumbs attached. Cool on a rack and serve.
Muffins can be frozen once completely cooled. Place in a ziptop freezer bag and freeze up to 2 months.