Berry Ricotta Muffins

 

I’m a little behind with my posts this week, I hope to win you back with a berrylicious treat, a perfect snack for a late afternoon.

I love berries, and I miss them dearly in the Winter time. Of course I can get fresh berries in the grocery store but it just isn’t the same, compare to when they are in season, ripe and juicy and so tasty. Lucky for me I freeze berries in the Summer so when the time comes during a cold cold Winter I can have a little Summer in my kitchen.

 

 

Berry Ricotta Muffins 

1 cup ricotta cheese*

2 large eggs

1 cup (240 ml) buttermilk ( How to make homemade buttermilk)

1 tsp vanilla extract

1 tbl  fresh lemon juice

4 tbl unsalted butter melted and cooled (about 57 grams)

2 cups  all-purpose flour ( about 260 grams)

3/4 cup granulated white sugar (150 grams)

1 1/2 tsp baking powder

1/8 tsp  baking soda

1/2 tsp salt

1 tbl grated lemon zest

1 1/2 cup berries ( I used frozen  blueberries and raspberries, you can also use fresh ones)
Cinnamon Sugar : 2tbl brown sugar  +1/4 tsp cinnamon