Lemon Ricotta Blackberry Muffins

Lemon Ricotta Blackberry Muffins might be just the side dish you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 262 calories, 5g of protein, and 11g of fat per serving. For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. 4430 people were glad they tried this recipe. This recipe from Two Peas and Their Pod requires salt, baking soda, flour, and lemon zest. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 29%. Meyer Lemon Ricotta Pancakes with Blackberry Compote, Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce, and Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup are very similar to this recipe.

Servings: 12

Cooking duration: 20 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup fresh blackberries

1 large egg

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon fresh lemon juice

Zest of 2 lemons

1 cup ricotta cheese (whole or low-fat is fine)

1/2 teaspoon salt

Turbinado sugar-for sprinkling on muffin tops

1/2 cup unsalted butter, at room temperature

1 teaspoon vanilla extract

Equipment:

muffin liners

oven

hand mixer

whisk

bowl

ice cream scoop

Cooking instruction summary:

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.

 

Step by step:


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.

3. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.

4. 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.

5. 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.

6. Bake muffins for about 20 minutes, or until the tops are slightly golden brown.

7. Let muffins cool for five minutes and serve.


Nutrition Information:

Quickview
260k Calories
5g Protein
11g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
260k
13%

Fat
11g
17%

  Saturated Fat
6g
42%

Carbohydrates
35g
12%

  Sugar
18g
21%

Cholesterol
46mg
15%

Sodium
167mg
7%

Get Enough Of These
Protein
5g
11%

Selenium
11µg
17%

Folate
46µg
12%

Vitamin B1
0.17mg
11%

Manganese
0.23mg
11%

Vitamin B2
0.17mg
10%

Phosphorus
79mg
8%

Vitamin A
376IU
8%

Iron
1mg
7%

Vitamin B3
1mg
7%

Calcium
62mg
6%

Fiber
1g
5%

Vitamin C
4mg
5%

Zinc
0.52mg
3%

Vitamin K
3µg
3%

Copper
0.06mg
3%

Vitamin E
0.44mg
3%

Potassium
92mg
3%

Magnesium
10mg
3%

Vitamin B5
0.25mg
2%

Vitamin B12
0.12µg
2%

Vitamin D
0.27µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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