Friday, August 13, 2010

Lemon Blueberry "Cheesecake" Muffins

I threw these muffins together last week just using some stuff I had on hand and had no intention of adding them to the blog, but Nick convinced me otherwise. Every time he ate one he kept saying how much he liked them, especially the texture. So, I had to try one and was surprised that they turned out as well as they did. They are have a light lemon flavor that goes great with the burst of blueberry flavor hidden in the bottom of them, and the texture is very unique- almost like a hybrid between a muffin and cheesecake.
  • 1/2 cup butter, softened
  • 8 oz part-skim ricotta cheese
  • 2 oz  nonfat greek yogurt
  • 2 eggs
  • 1/2 tsp salt
  • juice of 2 meyer lemons (regular are fine if you can't find meyer)
  • 1 cup granulated sugar
  • 1 cup cake flour
  • 2 tsps baking powder
  • 1 tsp vanilla
  • 1 cup fresh blueberries
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, salt, and baking powder.
  3. In a second bowl, cream together butter, sugar, eggs,  Greek yogurt and ricotta. Stir in vanilla and lemon juice.
  4. Add dry ingredients and stir until completely incorporated, but be careful not to over mix. 
  5. Stir in blueberries.
  6. Line muffin pan with cupcake liners or spray with nonstick cooking spray and divide batter among prepared muffin cups.
  7. Bake until done (when a toothpick comes out clean). Mine took about 25 minutes.

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