Description
These Golden Ricotta Cornbread Muffins are soft, moist, and slightly sweet with a rich flavor from the ricotta cheese. A perfect side dish or snack, they bring a comforting twist to traditional cornbread.
Ingredients
Scale
redients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 2/3 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.
Notes
- For a savory twist, you can add some shredded cheddar cheese or jalapeños to the batter.
- These muffins are best served warm, but they can be stored in an airtight container for a few days.
- You can also freeze them and reheat them when needed.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes