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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe for cannoli muffins that I've engineered over a combination of boredom and hubris with amazing results. NOTE: omit the chocolate chips and add a choco-frosting for an easy cupcake Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
3 large eggs |
1/2 cup ricotta cheese, plus |
2 tablespoons ricotta cheese |
2 1/2 tablespoons sour cream |
2 teaspoons apple cider vinegar |
1/2 cup milk |
1/2 cup orange juice, plus |
2 1/2 tablespoons orange juice (fresh is best, but store-bought works too) |
1/2 cup sugar |
1/4-2/3 cup vegetable oil (a tad over 1/4, a tad under 2/3) |
3 tablespoons orange zest, finely grated |
1 cup chocolate chips |
Directions:
1. Heat oven to 400 degrees F. Line the pan with muffin liners.
2. In large bowl, whisk together flour, baking powder, and salt. In medium-size bowl, whisk eggs, milk, juice, sugar, oil and zest, sour cream, vinegar, and ricotta. Make a well in flour mixture; pour in egg mixture and chocolate chips. Stir until dry ingredients are just moistened (although, be sure to not over-mix for it will result in overly-tough muffins).
3. Spoon approximately 1/4 cup batter into each muffin cup. Bake in a 350 degree oven for 18-20 minutes or until toothpick comes out clean.
4. Remove pans to wire rack to cool 5 minutes. Serve.
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