Ricotta Berry Muffins

Ricotta gives these muffins a wonderfully delicate texture. As usual for baking, I used frozen berries. And as usual, these muffins come together very quickly. You don’t even need a mixer 

Ingredients (makes 12 muffins)

• 175 g ricotta

• 75 g butter, at room temperature

• 2 eggs

• 1/3 cup sugar (85 g)

• 1 tsp vanilla extract

• 1 1/2 cups flour (190 g)

• 1/2 tsp baking powder

• 2/3 cup milk (160 ml)

• 1 cup frozen berries (I used a mixture of raspberries, blueberries, and blackberries)

Steps

1. Whisk together the ricotta, eggs, sugar, and vanilla

2. Add the flour and baking powder and mix

3. Add the milk and mix

4. Add the berries and mix

5. Bake in a preheated oven at 180°C (350°F) for 30 minutes