Plenty of food bloggers redo their own recipes after a couple years, but has anyone redone one after two months? I was making a double-batch of Rosemary-Orange Ricotta Muffins for Saturday-morning Fannibal (rewatching with an old friend). I didn’t have my oranges yield enough juice, so I substituted soy milk for half of the orange juice; used full-fat ricotta instead of the skim kind (hooray, reading the labels) and stumbled onto the fluffiest muffins ever.
Rosemary-Orange Ricotta Muffins v2.0
Adapted from v1.0
Yields 18 muffins.
A. Dry ingredients
2 cups (250 g) all-purpose flour
1.5 cup (145 g) whole-wheat pastry flour (okashiyô no komugiko,お菓子の小麦粉)
1/2 cup (100 g) sugar (guranyûtô, グラニュー糖)
5 tsp baking powder (jûsô, 重曹)
1/2 teaspoon salt (shio, 塩 )
B. Wet(ish) ingredients
1.5 cup (370 g) whole-milk ricotta cheese (see notes)
2 TBSP finely chopped rosemary (rôzumarî, ローズマリー)
zest of 2 large oranges – about 1 TBSP (orenji, オーレン)
3/4 cup (180 mL) orange juice (~1-2 large oranges)
3/4 cup (180 ml) milk – I used plain soy milk (tonyu, 豆乳)
1/2 cup (120 mL) olive oil (orîbu oiru, オリーブオイル)
2 large eggs (tamago, 卵)
-A muffin tin (mafin kata, マフィン型) or silicon muffin cups (mafin kappu, マフィンカップ)
-Zester or grater (oroshigane, おろし金)
1. Preheat oven to 375º F (190º C) and grease 18 muffin tin/cups.
2. Mix the dry ingredients in a large bowl.
3. Mix wet ingredients in a small bowl, break up the ricotta as much as you can.
4. Combine into large bowl; do not over-stir. Divide evenly among the muffin cups.
5. Bake for 15 minutes or until a tester comes out clean. Serve hot or room-temperature. Store in airtight container; refrigerate in warmer months. Best fresh, good for about 3-4 days.