Ricotta cheese in the batter keeps these muffins moist. Try them in place of bread or rolls at your Thanksgiving meal. Or serve them to complement a savory soup, such as our Smoked Ham Soup with White Beans.
Cooking Light NOVEMBER 2005
Preheat oven to 350°.
Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.
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.
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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