Orange and Ricotta Muffins Recipe


Nutrition

Cal/Serving: 210
Daily Value: 11%
Servings: 10

Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g13%
Saturated2g10%
Trans0g0%
Carbs28g9%
Fiber1g3%
Sugars11g0%
Protein5g10%
Cholesterol28mg9%
Sodium173mg7%
Calcium132mg13%
Magnesium9mg2%
Potassium62mg2%
Iron1mg7%
Zinc0mg3%
Phosphorus178mg25%
Vitamin A124IU2%
Vitamin C4mg7%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg10%
Niacin (B3)1mg7%
Vitamin B60mg1%
Folic Acid (B9)46µg12%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K0µg0%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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For your "beerunch," Chris Wade, executive chef at Public House in San Francisco, says: "The muffins pair well with a dark stout. At Beerunch we paired them with Russian Imperial Stout. In colder months, there are plenty of options, such as Magnolia Brewers Selection, North Coast Old Rasputin, Drake’s Drakonic or Stone Imperial Russian Stout." 

5
Ratings2

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese, strained
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons Cara Cara orange zest (or other sweet navel orange)
  • 3 tablespoons Cara Cara orange juice
  • 1 egg

DIRECTIONS

Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, sugar, baking powder, and salt. In a smaller bowl, mix together ricotta cheese, egg, orange zest and juice, oil, and water.

Make a well in the dry ingredients and pour the wet mixture in. Fold together until smooth.

Spray a muffin tin with nonstick spray and evenly divide the batter into the wells. The batter should fill all of them about 3/4 of the way.

Bake in oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.

Allow to cool before removing from the muffin tin.

Recipe Details

Servings: 10

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