Recipe: Ricotta muffins feature strawberries and blueberries
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This muffin is a great use for fresh summer fruit. (Photos: Kathy Morrison) |
Fresh local fruit is so wonderful in baked goods. I'm always looking for new ways to feature it, especially in quick recipes that don't require much time in the kitchen on warming-to-hot day. That's why I like baking for breakfast or weekend brunch: I'm done long before the temps are unbearable.
This recipe, adapted from "Bake From Scratch: Volume 3," by Brian Hart Hoffman, gives a fruit muffin an intriguing tang by including ricotta cheese. I've used strawberries and blueberries here because that's what I had on hand, but I could see it working just as well with blackberries, cherries or the peaches that are just coming to market.
Note: This makes a lot of batter. I chose to bake 12 extra-large muffins in a regular muffin pan, but you could use two pans to make about 16 regular-size muffins, or put the extra in a mini-muffin pan for snack-size muffins.
Ricotta muffins with fruit
Makes 16 regular or 12 extra-large muffins
Ingredients:
2-1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese (whole-milk or low-fat)
2 large eggs
2/3 cup whole milk
1/4 cup canola or other neutral vegetable oil
2 teaspoons vanilla extract
3/4 cup diced fresh strawberries
3/4 cup fresh blueberries, checked for stems, washed and gently dried
Confectioners' sugar, for finishing
Instructions :
Preheat oven to 350 degrees. Prepare the muffin pan(s), either by spraying with cooking spray or lining with paper liners.
Combine in a large bowl the flour, sugar, baking powder and salt. Set aside.
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These muffins are done, even though they're hardly brown at all. |
In a medium bowl or large glass measuring cup, stir together the ricotta and eggs, then add the milk. Stir in the oil and the vanilla extract.
Add the ricotta mixture to the flour mixture, stirring with a wooden spoon or flexible spatula until just combined. Gently fold in the prepared fruit.
Divide the batter among the prepared cups. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes for regular-size muffins or 25 minutes for larger ones.
Note: The muffins do not brown much, if at all, so don't use their color as an indication of doneness.
Remove muffins from oven and allow to cool 10 minutes. Garnish with confectioners' sugar before serving. Store any leftover muffins covered, in the refrigerator. (They reheat well in the microwave.)
Variations:
Substitute 1-1/4 to 1-1/2 cups peeled diced peaches (pat fruit pieces with a paper towel if the peaches are very ripe) or pitted chopped cherries in place of the berries, and use a combination of 1 teaspoon almond extract and 1 teaspoon vanilla extract.
For blackberry muffins, use 1-1/4 cups washed fresh berries and 2 teaspoons vanilla extract. Stir in 1/2 teaspoon lemon or lime zest if desired.
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Food in My Back Yard Series
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.