Ricotta Muffins Recipe

How to make it

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• Adjust the oven rack to the center position and preheat oven to 325°F.
• Lightly butter a 1/2-cup capacity muffin tin.
• Spread the nuts on a baking sheet and toast in the oven until lightly browned about 8 to 10 minutes.
• Shake the pan halfway through to ensure that the nuts toast evenly.
• Cool, chop finely and set aside.
• Turn the oven up to 350°F.
• In a small sauté pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes.
• Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.
• In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine.
• Sprinkle in the fennel seeds.
• Make a large well in the center and pour in the yogurt and oil.
• Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorperated.
• To prepare the filling:
• Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen.
• Stire in the crème fraîche and a pinch of salt.
• Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter.
• Place one tablespoon of the filling into the center of each muffin.
• over the ricotta mixture with just a spoon
• Pipe or spoon the remaining batter into the cups, filling them to just below the rim. ( the posted filled to the top )
• Sprinkle about 1 teaspoon of the nuts over the top of each.
• Bake for 25 to 30 minutes, until lightly brown and firm to the touch.
• Makeas 12 to 14