For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
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Blueberry Ricotta Muffins
2 cups (500 mL) all purpose flour
2/3 cup (150 mL) granulated sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2 cups (500 mL) fresh or frozen blueberries
1 cup (250 mL) sour cream
¼ cup (50 mL) butter, melted
1 egg, beaten
Filling
2 tsp (10 mL) fresh lemon rind
1 cup (250 mL) Tre Stelle® Extra Smooth Ricotta
¼ cup (50 mL) confectioners sugar
Granulated sugar & additional blueberries for garnish if desired
Preheat oven to 400ºF (200ºC)
Lightly grease or place baking liner papers in a 12-cup muffin pan.
In a large bowl combine dry ingredients, add blueberries and stir.
In a separate bowl, blend together sour cream, butter and egg.
Stir into dry ingredients just until moistened.
Spoon into muffin cups; top each with a little granulated sugar and additional blueberries, if desired. Bake for 25 minutes. Remove from oven and cool.
Meanwhile with an electric mixer in a medium bowl combined ricotta, confectioners sugar and lemon rind, beat until smooth.
Just before serving cut tops off of muffins and fill with Ricotta filling and replace top.
Makes 12 muffins