Ingredients for Mixed Berry Ricotta Cakes
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- Butter
- Ricotta Cheese
- Low Fat Milk
- 2 large eggs
- Vanilla Extract
- Frozen Mixed Berries
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How to Make Mixed Berry Ricotta Cakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¾ cup granulated sugar until well combined.
- In a medium bowl, whisk together ½ cup (1 stick) melted unsalted butter, 15 ounces ricotta cheese (whole milk recommended), ¼ cup milk, 2 large eggs, and 1 teaspoon vanilla extract until completely smooth.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in 2 cups mixed berries (fresh or frozen, your choice!).
- Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, refrigerate in an airtight container for at least 30 minutes before serving. This helps the flavors meld and the cakes become even more delicious.
- Enjoy your delightful Mixed Berry Ricotta Cakes! They will stay moist for several days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
69g
Fat
22g
Carbs
9g
