Orange and Ricotta Muffins
- 1 3/4 Cup all-purpose flour
- 1/2 Cup sugar
- 2 1/2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 3/4 Cups 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
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."
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.
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