Ricotta, lemon, and blackberry muffins from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 31) by Ken Haedrich

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Accompaniments: Citrus glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on July 27, 2023

    I made these with blueberries, yogurt and whole wheat flour. The texture was good, tender and fluffy, even with my changes and flavour was nice as well, if perhaps a little too sweet.

  • bwhip on July 11, 2021

    These turned out pretty well for us. I didn't think there was much need to use a blender to puree the wet ingredients, so I just whisked those, and it seemed to turn out fine. I think next time I'd omit the nutmeg, because I think in this case it overshadows the lemon flavor a bit, and I'd prefer one or the other. The muffins turned out moist and flavorful, so I'll make these again.

  • anya_sf on June 04, 2018

    FYI, I used muffin liners sprayed with cooking spray (learned that trick from Bouchon Bakery). It sounds redundant, but that method keeps the muffins from collapsing if the fruit's on the bottom, prevents sticking to the tin, and enables you to remove the muffin from the liner while it's still warm.

  • TrishaCP on May 29, 2018

    These are pretty good muffins. I also skipped the citrus glaze (would probably be great) and subbed oatmeal flour for half of the white flour to make them healthier. The recipe doesn't call for muffin liners, but I would use them next time. My muffins stuck to the tin wherever there was a blackberry, in spite of thorough greasing. (Both when I tried to pull one out 5 minutes after cooling per the recipe, and for the others when I let them cool completely in the pan.)

  • anya_sf on May 14, 2018

    I wanted healthy muffins, so I used whole wheat flour, reduced the sugar to 3/4 cup, and (obviously) skipped the glaze. I was low on sour cream so I used buttermilk for the rest. I bet you could use plain yogurt too. I made the batter the night before and folded in the berries (1.5 cups) and baked them the next morning. The muffins were hearty and lightly sweet with a nice wholesome flavor. I used 2 tsp lemon zest but would up it to 3 tsp next time, and would also add the lemon thyme if I could find it. I'll definitely make these again.

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