Orange Cranberry Ricotta Muffins

By • November 2, 2011 • 0 Comments



Author Notes: Light, fluffy and fabulous!Lambs' Ears and Honey

Makes 12

Dry Ingredients

  • 1 1/2 cup Plain flour
  • 3/4 cups Sugar
  • 1 cup Craisins
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt

Wet ingredients

  • 1/3 cup Vegetable oil
  • 3/4 cups Fresh ricotta
  • 1 tablespoon Milk
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1 Orange, juice and rind
  1. Whisk dry ingredients together until blended.
  2. Mix wet ingredients together until well blended.
  3. Combine, mixing with a wooden spoon until JUST blended - about 20 beats of the spoon
  4. Spoon into prepared muffin pans and bake at 180C for 25 minutes or until golden on top.

Comments (0) Questions (0)

Default-small
Default-small