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 Molly Katzen's cherry-vanilla ricotta muffins. The original recipe comes from her Sunlight Café, a book cherished not only for straightforward and delicious breakfast ideas, but also for the selection of creative quick break ideas.
Feel free to omit the sour cream and use 1 cup of ricotta cheese instead.
|Cranberry Lemon Ricotta Muffins|
|Recipe by Lisa Turner|
Adapted from Mollie Katzen's Sunlight Café: Breakfast Served All Day
Published on February 16, 2008
Simple, creamy and delicious lemony ricotta cheese muffins spotted with tart dried cranberries
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