Note: frozen muffins (unbaked) keep for at least a month.
4 cups flour
1 cup sugar
2 tablespoons baking powder
3/4 cup butter, melted
1 1/2 cup ricotta cheese
1 cup milk
1-2 cups fruit (see suggested combinations)
Spray two muffin tins (12 count) with non-stick spray.
In a large bowl, measure all the dry ingredients. Add the fruit and stir.
Whisk the ricotta, milk, eggs, and butter together until well blended. Add the dry ingredients and stir. Batter will be thick and drop heavily from a spoon. Scoop batter into muffin tins (using an ice cream makes this very easy).Freeze.
When frozen solid, pop the muffins out of the tin and store in freezer bag. mark bag with the kid and date. When you are ready to bake them, grease a muffin tin and fill with the frozen muffins. Sprinkle muffin tops with cinnamon sugar or streusel topping before baking. Bake at 350 degrees for 30 minutes, check with tester and continue baking at 5 minute increments until tester comes out clean.
Suggested fruit combinations:
* dried apricots (diced) and cranberries
* blueberries and diced peaches
* blueberries and lemon zest
* strawberries (diced) and orange zest
* strawberries and raspberries
* lemon zest and 2 tablespoons poppy seeds
* diced apples and dates
We serve with butter and honey.
Lookout Point Lakeside Inn
Bed and Breakfast Foodie