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Oven-Dried Strawberry & Ricotta Muffins

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Recipe

After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!

 

Yield

12 servings

Prep

10 min

Cook

70 min

Ready

90 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ¼ cups strawberries
medium to large, not too small
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¾ cup ricotta cheese
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2 large eggs
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1 teaspoon vanilla extract
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1 stick butter, unsalted
melted and cooled, divided, 1/2 cup
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½ cup sugar
or as needed
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1 ½ teaspoons lime zest
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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¼ teaspoon baking soda
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Ingredients

Amount Measure Ingredient Features
532 ml strawberries
medium to large, not too small
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177 ml ricotta cheese
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2 large eggs
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5 ml vanilla extract
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113 g butter, unsalted
melted and cooled, divided, 1/2 cup
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118 ml sugar
or as needed
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7.5 ml lime zest
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473 ml all-purpose flour
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1E+1 ml baking powder
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2.5 ml salt
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1.3 ml baking soda
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Directions

Preheat oven to 350℉ (180℃).

Gently wash, hull, and cut strawberries into quarters.

Arrange berries on a cooling rack over a baking sheet.

Bake until strawberries are partially dried, 40 to 50 minutes. Set aside and let cool.

Increase oven to 400℉ (200℃).

Brush a 12 muffin tin with melted butter or coat with cooking spray, or line with papper-liners. Set aside.

In a medium bowl, stir together ricotta, eggs, vanilla and butter until well blended.

In a large bowl, rub together sugar and lime zest with your finger tips until sugar is moist.

Stir in flour, baking powder, salt, and baking soda.

Gently and quickly, use a spatula to fold ricotta mixture into dry ingredients until just moist and incorporated. Do not over mix the batter.

The batter will be thick and heavy.

Stir in strawberries and divide batter evenly among prepared muffin tins.

Bake until tops of muffins are golden and springy when you gently touch it, about 25 minutes.

Cool in the tin on a wire rack for 10 to 15 minutes.

Transfer the muffins onto the wire rack.

Serve warm or at room temperature.

Store at an air-tight container or can be frozen well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 20243% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 130mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 1%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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