Dessert

Lemon Ricotta Blackberry Muffins is for Dessert.

Lemon Ricotta Blackberry Muffins takes several minutes to prepare.

Lemon Ricotta Blackberry Muffins takes several minutes to cook.

Lemon Ricotta Blackberry Muffins makes 16 servings.

The ingredients for Lemon Ricotta Blackberry Muffins are:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops

Here is how you make Lemon Ricotta Blackberry Muffins:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.**Alternative baking method: bake in an 8x8 square pan and top batter with 2 cups of blueberries. Bake for approximately 60 minutes, or until a knife inserted into the cake comes out cleanServing Size:?Makes 12 muffins or 16 squaresNumber of Servings: 16Recipe submitted by SparkPeople user W34THJ.

The nutritional information for Lemon Ricotta Blackberry Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 200.9

• Total Fat: 8.1 g
• Cholesterol: 33.2 mg
• Sodium: 159.6 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 0.9 g
• Protein: 4.1 g