Sunday, May 17, 2009

Extreme yummy!

Strawberry Ricotta Muffins, a.k.a. little chunks of heaven

I made these muffins today, they are so freaking yummy! They ended up being sort of the texture of strawberry shortcake but with strawberries in them! A little whipped cream and they could be dessert.

These sweet treats are sure to become an addiction. Based on a recipe for blueberry muffins in Baking With Julia by Dorie Greenspan, which specifically warns not to use strawberries because they are too juicy. Roasting the strawberries dehydrates the berries just enough to concentrate their sweetness and make them hold their shape in the muffins.
Note: As with all quick breads, the number one rule is avoid over mixing the batter unless you want hockey pucks instead of fluffy muffins. You can store these goodies in your freezer in an airtight container for up to two months.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
2 cups medium strawberries
3/4 cup ricotta
2 large eggs
1/2 tsp. vanilla extract
10 Tbsp. butter melted and cooled, divided
2/3 cup sugar
1 tsp. lime zest
2 cups flour
2 tsp.baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Preheat oven to 350 degrees. Gently wash,
hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until strawberries are partially dried, about 45 minutes. Let cool.
Increase oven to 400 degrees. Brush a 12-mold muffin tin with 2 Tbsp. melted butter. Set aside.
In a bowl, whisk together ricotta, eggs, and vanilla. Stir in remaining butter.
In a large bowl, use your fingertips to rub together sugar and lime zest until sugar is moist. Mix in flour, baking powder, salt, and baking soda. Use a spatula to gently but quickly fold ricotta mixture into dry ingredients. Don’t overwork it. The batter will be thick and heavy. Stir in strawberries and spoon batter evenly into muffin tins. Bake until tops of muffins are golden and springy to the touch, about 20-25 minutes.
Makes 12 muffins

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