Orange Ricotta Muffins
Fluffy, citrusy muffins with fresh orange juice and creamy ricotta.
Prep Time: 20 minutes mins
Cook Time: 25 minutes mins
Total Time: 45 minutes mins
Makes: 12 muffins
- 1 and 3/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup butter (75 gms)
- 1 cup ricotta (200 gms)
- 3/4 cup caster sugar
- 1 orange, juiced
- 1 egg
Preheat the oven to 200 C and grease or line 12 muffin moulds.
Sift the flour, baking powder and baking soda. Set aside.
In a large mixing bowl, beat the butter, ricotta and sugar until creamy and fluffy. Beat in the orange juice. The mixture might split a little, it's ok.
Now beat in the egg till it's combined well into the batter.
Fold in the flour mixture till combined. Divide the batter equally into the muffin moulds, taking care not to fill them beyond 3/4 of the way because they rise quite a bit in the oven.
Bake for 20 to 25 minutes until browned on the top and a toothpick poked in the center comes out clean. If the muffins are browning too quickly, reduce the temperature to 180 C in the last 5 mins.
Allow to cool for 10 mins before transferring to a wire rack to cool completely. Happy eating!