Cherry-Blueberry Ricotta Muffins

Two of July's real stars--blueberries and cherries--in one muffin. What more
could you want?

Servings:

Author:

Prep Time
10 minutes

Cook Time
20 minutes

cooling
20 minutes

Breakfast

American

Muffins

Instructions

1 Preheat oven to 375. Line or grease and flour 12 muffin cups (see note).
2 In a large bowl, stir together flour, sugar, baking powder, baking soda and
mace. In another bowl, stir together the oil, milk, ricotta, egg and vanilla
until well-blended.
3 Make a well in the center of the dry ingredients and pour in the wet. Stir until
just mixed (batter will be thick) then fold in the fruit. Spoon batter into the
prepared tins and sprinkle with coarse sugar.
4 Bake 15-20 minutes or until toothpick inserted into the center of the center
muffin comes out clean.
5 Remove to rack and let cool at 5 minutes. Invert on to rack and cool completely.