Strawberry Ricotta Muffins
When I was pregnant with my Little Tartelette, one of my favorite things to do {daily} was to bake muffins. I loved having a freshly baked, fruit-filled muffin every morning with my {decaf} coffee. These Strawberry Ricotta Muffins were definitely a favorite.Not too sweet and perfectly moist, everyone in your household will devour these beauties. Strawberries are still aplenty at the market so yes, I'm still baking these muffins regularly.
Strawberry Ricotta Muffins
Makes about 1/2 dozen muffinsIngredients:4 tablespoons organic unsalted butter, melted and cooled1 large organic egg1/4 cup organic whole milk1 cup organic unbleached all-purpose flour, sifted1 teaspoon baking powder6 tablespoons organic brown sugar1/4 teaspoon rose salt or kosher saltGenerous cup of organic strawberries, sliced1/4 cup whole milk ricotta1 tablespoon organic maple syrup, warmed
Directions:Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with six paper liners.Place the butter, egg, and milk in a medium sized bowl. Mix until blended. Place sifted flour, baking powder, brown sugar, and salt in a large bowl. Mix until blended. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in a generous 1/2 cup of the sliced strawberries. Distribute batter evenly between six paper liners. Make a little hole in each muffin using your super clean fingers or a spoon. Divide the ricotta between each muffin. Top with the remaining sliced strawberries. Bake for about 20 minutes or until golden brown. You will know the muffins are ready when you use the toothpick trick (place a toothpick in a muffin…the muffins are ready if the toothpick comes out clean). Once you remove from oven, brush tops lightly with warm maple syrup. This recipe makes a half dozen, yet feel free to double if you’d like! Happy Baking!Recipe + Photography by Cassie Winslow
