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Tre Stelle® Ricotta Blueberry Muffins

Tre Stelle® Ricotta Blueberry Muffins

Name: Tre Stelle® Ricotta Blueberry Muffins
Yield: 12
Ingredients: 2 cups | 500 ml all purpose flour; 2/3 cup | 150 ml granulated sugar; 1 tsp | 5 ml baking powder; 1 tsp | 5 ml baking soda; ½ tsp | 2 ml salt; 2 cups | 500 ml fresh or frozen blueberries; 1 cup | 250 ml sour cream; ¼ cup | 50 ml butter, melted; 1 egg, beaten; 2 tsp | 10 ml fresh lemon rind; 1 cup | 250 ml Tre Stelle® Ricotta Cheese Extra Smooth; ¼ cup | 50 ml confectioners sugar; granulated sugar & additional blueberries for garnish if desired

15 mins

Tre Stelle® Ricotta Blueberry Muffins A wonderful light, lemon flavoured Ricotta filling works well as a filling to any of your muffin recipes. You’ll be tempted to eat the filling without the muffin!

Instructions

- Preheat oven to 400ºF (200ºC)
- Lightly grease or place baking liner papers in a 12-cup muffin pan.
- In a large bowl combine dry ingredients, add blueberries and stir.
- In a separate bowl, blend together sour cream, butter and egg.
- Stir into dry ingredients just until moistened.
- Spoon into muffin cups; top each with a little granulated sugar and additional blueberries, if desired.
- Bake for 25 minutes. Remove from oven and cool.
- Meanwhile with an electric mixer in a medium bowl combined ricotta, confectioners sugar and lemon rind, beat until smooth.
- Just before serving cut tops off of muffins and fill with Ricotta filling and replace top.
Serve and enjoy!

Tre Stelle® Ricotta Blueberry Muffins

Instructions

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