Preheat oven to 350 degrees F (177
degrees C). Place rack in the middle of the oven. Line 12 muffin pans with
paper liners or
spray with a non stick vegetable spray.
In a medium sized
bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating
well after each addition. Add the buttermilk, vanilla extract, lemon juice, and
cooled melted butter, mixing well. Set aside.
In another large mixing bowl,
whisk together the flour, sugar, baking powder, baking soda, salt, and lemon
zest. Add the ricotta mixture to the flour mixture. Stir
just until combined and then fold in the chopped cherries. Do not over mix this mixture
or the muffins will be tough when baked.
batter amongst the 12 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until
lightly browned and a toothpick inserted in the center of a muffin comes out
clean. (The baking time will be a little longer is using frozen cherries.)
Remove from oven and place on a wire rack to cool.
Cherry Ricotta Muffins:
1 cup (240 ml)
1 tablespoon pure
tablespoon fresh lemon juice
melted and cooled
2 cups (260
3/4 cup (150
grams) granulated white
1/2 teaspoons baking
teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup
cherries (fresh or frozen), pitted and sliced (If you frozen cherries do
not defrost before using). When fresh cherries are out of season use
- The yellow outer rind of the lemon.