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Miniature Muffins With Ricotta, Currants, And Dill

Holiday.Cook's picture
Ingredients
  Unsalted butter 4 Tablespoon, melted
  Currants 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ricotta cheese 1 Cup (16 tbs)
  Egg 1 Large, beaten
  Minced dill 3 Tablespoon
Directions

Preheat the oven to 350°F.
Coat 24 miniature muffin cups with the cooking spray.
In a small bowl, combine the butter and currants.
Set aside.
In a medium bowl, mix the flour, cornmeal, sugar, baking powder, and salt.
Combine the ricotta, egg, and dill in a small bowl.
Pour the cheese mixture over the dry ingredients and fold in, using a rubber spatula, just until the dry ingredients are incorporated.
Fold in the butter and currants, just until combined.
Spoon the batter into prepared muffin cups, dividing it evenly among them.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Cool the muffins in the pan set on a rack for 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Occasion: 
Thanksgiving
Ingredient: 
Cheese

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