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Strawberry Ricotta Muffins

Fluffy Strawberry Ricotta Muffins to Brighten Your Morning

These delightful Strawberry Ricotta Muffins are light, fluffy, and bursting with fruity flavors, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Plain Flour Can use whole wheat flour for added nuttiness.
  • 0.75 cups Granulated Sugar Reduce for a lighter touch or swap with coconut sugar.
  • 2 teaspoons Baking Powder Essential for a light, fluffy texture.
  • 0.5 teaspoon Baking Soda Works with acidic ingredients.
  • 0.5 teaspoon Salt
  • 2 large Organic Eggs No vegan substitute in this recipe.
  • 1 cup Ricotta Cottage cheese can be used, changes texture slightly.
  • 0.25 cups Olive Oil Melted coconut oil is a sweet alternative.
  • 0.25 cups Freshly Squeezed Orange Juice Can swap with lemon juice.
  • 1.5 cups Strawberries Can substitute with blueberries.
For Optional Topping
  • 2 tablespoons Granulated Sugar A light sprinkle before baking adds crunch.

Equipment

  • Oven
  • Muffin tray
  • Mixing bowls
  • Whisk
  • spatula
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions for Strawberry Ricotta Muffins
  1. Preheat your oven to 190°C (375°F) and line a 12-cup muffin tray with paper liners.
  2. In a large bowl, combine the plain flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.
  3. Set aside one heaped tablespoon of the flour mixture and toss it with the chopped strawberries in a small bowl.
  4. In another bowl, beat together the organic eggs, ricotta, olive oil, and orange juice until light and fluffy.
  5. Fold the wet mixture into the dry ingredients until just combined, then fold in the strawberries.
  6. Fill each muffin cup about three-quarters full with batter.
  7. Bake for about 18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  8. Let the muffins cool for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Avoid overmixing to keep muffins light and fluffy. Tossing strawberries with flour prevents sinking during baking.

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