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Yield
12 servings (serving size: 2 muffins)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a medium bowl. Combine ricotta and eggs, stirring with a whisk; stir in currants. Add ricotta mixture to flour mixture, stirring just until moist.

Step 4

Spoon batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; place on a wire rack. Serve warm.

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