The addition of ricotta cheese makes these muffins moist and delicious.
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1 2/3 cups all-purpose flour
1 cup blackberries, coarsely chopped
1 1/3 cups ricotta cheese
1/2 cup Land O Lakes® Butter, softened
1/4 cup Land O Lakes® Half & Half
1 large Land O Lakes® Egg
1/2 teaspoon vanilla
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon freshly grated orange zest
Coarse grain sugar
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease cups. Set aside.
Place 2 tablespoons flour and blackberries into bowl; toss lightly to coat. Set aside.
Combine ricotta cheese, butter, half & half, egg and vanilla in another bowl; mix well.
Combine remaining flour, sugar, baking powder, baking soda and salt in another bowl; mix well. Add flour mixture to butter mixture; stir just until moistened. Carefully stir blackberries and orange zest into batter.
Spoon batter evenly into prepared muffin pan cups. Sprinkle tops with coarse grain sugar.
Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Sweet, bakery-style breads and muffins for your Easter brunch or dinner table.