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Name: Blood Orange Ricotta Cheese Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 3/4 Cup White Farro Flour or all purpose Flour; 1/2 Cup Sugar; 2 1/2 Teaspoons Baking Powder; 1/2 Teaspoon Salt; 3/4 Cup Ricotta Cheese; 2 Teaspoons Orange Zest; 1/2 Cup Blood Orange Juice Freshly Squeezed; 1/4 Cup Olive Oil; 1 Large Egg; Orange Sugar Topping:; 1/2 Cup Sugar; 1 Teaspoon Orange Zest

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INGREDIENTS

1 3/4 Cup White Farro Flour ; or all purpose Flour
1/2 Cup Sugar
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Ricotta Cheese
2 Teaspoons Orange Zest
1/2 Cup Blood Orange Juice ; Freshly Squeezed
1/4 Cup Olive Oil
1 Large Egg
Orange Sugar Topping:
1/2 Cup Sugar
1 Teaspoon Orange Zest

Recipe

INSTRUCTIONS

Preheat the oven to 375 degrees F. and line a 12 cup muffin tin with 10 muffin papers.

In a large bowl, stir together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the ricotta, orange zest, orange juice, olive oil and the egg until blended. Pour the wet ingredients into the dry, and stir with a large spoon just until mixed. (Batter is quite thick)

In a small bowl, rub together the sugar and orange zest for the topping, then sprinkle it over the tops of each of the muffins

Spoon the batter into the prepared muffin cups, then bake for about 15 minutes, or until a cake tester inserted into the center comes out clean.

Cool for 10 minutes, then remove from the pan and cool completely on a wire rack.

NOTES

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Blood Orange Ricotta Cheese Muffins

1 3/4 Cup White Farro Flour or all purpose Flour
1/2 Cup Sugar
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Ricotta Cheese
2 Teaspoons Orange Zest
1/2 Cup Blood Orange Juice Freshly Squeezed
1/4 Cup Olive Oil
1 Large Egg
 Orange Sugar Topping:
1/2 Cup Sugar
1 Teaspoon Orange Zest

Preheat the oven to 375 degrees F. and line a 12 cup muffin tin with 10 muffin papers.

In a large bowl, stir together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the ricotta, orange zest, orange juice, olive oil and the egg until blended.  Pour the wet ingredients into the dry, and stir with a large spoon just until mixed. (Batter is quite thick)

In a small bowl, rub together the sugar and orange zest for the topping, then sprinkle it over the tops of each of the muffins

Spoon the batter into the prepared muffin cups, then bake for about 15 minutes, or until a cake tester inserted into the center comes out clean.

Cool for 10 minutes, then remove from the pan and cool completely on a wire rack.

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Nutrition

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Serving Size: 1 Recipe (726g)
Recipe Makes: 1 Serving

Calories: 589
Calories from Fat: 316 (54%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 13.7g	68 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 2.7g
Cholesterol 276.9mg		85 %
Sodium 56328.2mg		1942 %
Potassium 878.7mg		23 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 33.2g
Protein 35g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 589

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