Cherry-vanilla ricotta muffins from Mollie Katzen's Sunlight Café: Breakfast Served All Day by Mollie Katzen

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • michalow on April 28, 2020

    In the spirit of pandemic baking, I made a lot of modifications to this recipe. I was short on ricotta; omitted the lemon juice/zest but added fior di sicilia extract; subbed some whole grain flour for part of the white; and included poppyseeds. I used the higher amount of sugar, which worked well because my cherries (frozen) were sour. Baking time was much longer than expected--but well worth the wait. These muffins are really delicious.

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