Miniature Muffins With Ricotta, Currants, And Dill
|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|
|Ricotta cheese||1 Cup (16 tbs)|
|Egg||1 Large, beaten|
|Minced dill||3 Tablespoon|
Preheat the oven to 350°F.
Coat 24 miniature muffin cups with the cooking spray.
In a small bowl, combine the butter and currants.
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.