Cranberry Lemon Ricotta Muffins

I very much enjoy baking, but due to time restraints I don't have too many opportunities to make fancy desserts. Most of my time spent in the kitchen is devoted to making healthy meals. I also like to keep my sugar intake to a minimum, and with just two of us living here, most recipes yield too large a portion with a corresponding immense temptation. It's true that I could find lots of eager friends who would share, but like I said, I'm a busy person.

That's why quick breads, both sweet and savory, are so favored by me. Generally, they require little fuss and are essentially foolproof once you understand the basics. I based this recipe for cranberry lemon ricotta muffins on these cherry-vanilla ricotta muffins.

Feel free to omit the sour cream and use 1 cup of ricotta cheese instead.

Cranberry Lemon Ricotta Muffins

Recipe by Lisa Turner Published on February 16, 2008 Simple, creamy and delicious lemony ricotta cheese muffins spotted with tart dried cranberries Preparation: 15 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 2 cups unbleached white flour 1/2 teaspoon sea salt 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1 tablespoon lemon zest 1/3 cup sugar 1/2 cup sour cream 1/2 cup ricotta cheese 1 cup buttermilk 2 large eggs 1 tablespoon fresh lemon juice 4 tablespoons (1/2 stick) melted unsalted butter 2/3 to 1 cup dried cranberries Instructions: Butter or grease 12 standard muffin cups and preheat an oven to 350°F. In a large bowl, combine the flour, salt, baking powder, baking salt, lemon zest and sugar. In a medium bowl, beat together the ricotta and buttermilk. Add the eggs, one at a time, beating well with a wire whisk after each addition. Beat in the lemon juice. Pour the ricotta-buttermilk mixture along with the melted butter and dried cranberries into the dry ingredients and stir just to combine. Spoon the batter evenly into the muffin cups. Bake for 20 to 25 minutes or until the muffins begin to brown and a cake tester inserted into the center of a muffin comes out clean. Leave in the pan for 5 minutes, then transfer to a wire rack to cool. Makes 12 muffins