I have a love-hate relationship with half-finished food in the fridge. For leftover potatoes and veggies, those are convenient and make a great omelette. But what do you do with half a container of ricotta cheese? I definitely didn’t want to throw it away, but I never cook with the stuff (it was leftover from an eggplant rollanti recipe). Aha, I learned that some people use ricotta in muffins. I was lured by the promise of moist, berry-filled muffins and that’s all it took for me to run to the grocery store for two pint of fresh berries.
These muffins store for 1-2 weeks in the fridge and are delicious warmed up in the microwave for 20-30 seconds. This past week I’ve brought them to work, popped it in the microwave and brought it back to my desk to enjoy with my coffee. Not a bad way to start off your day!
Blueberry & Blackberry Ricotta Muffins
Adapted from CiaoFlorentina.com
Ingredients
- 1-1/2 cup whole wheat flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/3 cup oil
- 5 tablespoons milk
- 3 heaping tablespoons of Chobani Vanilla Greek Yogurt
- 2 teaspoons vanilla
- 1 egg
- 3/4 cup ricotta
- 1 pint fresh blueberries
- 1 pint fresh blackberries
Crumble Topping
- 1/4 cup granulated OR light brown sugar
- 2 tablespoons whole wheat flour
- 1 tablespoon melted butter
Directions
- Preheat oven at 375 degrees. Arrange a cupcake pan with baking cups (or, spray the pan with Pam)
- Mix the dry ingredients together – flour, sugar, salt, baking powder, baking soda and cinnamon. Set aside.
- Mix the wet ingredients together – oil, milk, yogurt, vanilla, egg and ricotta.
- Combine the dry and wet ingredients together and fold in the fresh berries.
- For crumble topping, mix together sugar, flour and butter. Use clean fingers to crumble together.
- Fill cups 3/4 of the way full and bake for 20 minutes until golden or when a toothpick comes out clean.
Fancy Fork 