Recipes > Pomegranate, Raspberry and Ricotta Stuffed Muffins

Pomegranate, Raspberry and Ricotta Stuffed Muffins


2 cups - unbleached all-purpose flour
1⁄2 teaspoon - baking powder
1⁄2 teaspoon - baking soda
1⁄2 teaspoon - salt
1 cup - granulated sugar
1⁄2 cup - Organic Unsalted Butter (melted)
1 cup - ricotta cheese
1 - egg
1 tablespoon - freshly squeezed lemon juice
1 teaspoon - Pure Vanilla Extract


Prep Time - 15 minutes      Cook Time - 20 minutes

  • Preheat oven to 350 degrees Fahrenheit and prepare a 12 muffin cup pan by either spraying with canola oil or paper linings
  • Combine the flour, baking powder, baking soda and salt together and set aside as a dry mixture
  • whisk together the butter, sugar, and ricotta cheese until smooth and then add in the egg, lemon juice, and pure vanilla extract
  • add the dry ingredients to the wet and make sure it is well blended
  • Take the batter and pour a large spoon full into each muffin cup, only fill about half way.  Then make a well with the batter and add in the Preserves and cover the remaining with the batter
  • Bake in the oven for about 20 minutes
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