Wednesday, 11 July 2012

Apple muffins with raisins and ricotta cheese

Moist, chewy with crunchy crust, filled with chunks of apples and raisins that I think would be the best description of those muffins. The cake is very like pancake batter. If you like pancakes you will like them. This time I baked my muffins in extra large muffin cases. They look huge but we ate them all.

Ingredients for 6 big or 12 standard size muffins:
  • 4 small apples
  • 1 tbsp lemon juice
  • 250g flour
  • 2 and 1/2 tsp baking powder
  • pinch of salt
  • 100g raisins
  • 250g ricotta cheese
  • 150 ml milk
  • 100g sugar
  • 125g melted butter
  • 2 eggs
  • icing sugar for dusting
Peel off the apples, remove seeds. Dice the apples, place them in a small bowl add the lemon juice and set aside.

Melt the butter and set aside to cool down.

Preheat the oven to 180C. Line muffin tin with paper cases.

In a big bowl whisk the flour, baking powder, salt add the raisins.

Into electric  mixer bowl put the ricotta, milk, sugar, cooled butter and eggs. Beat until the mixture is smooth and creamy. Beating continuously add spoon by spoon dry ingredients. When all ingredients are incorporated gently fold in diced apples.

Spoon the batter into muffin cases, 3/4 full. Bake for 20 - 30 minutes, until toothpick inserted in the middle comes out clean. When ready remove form oven and cool down on wire rack. You may dust with icing sugar but for me they were sweet enough.

Enjoy !

No comments:

Post a Comment