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.

Recipe by Cooking Light November 2005


Recipe Summary

12 servings (serving size: 2 muffins)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

148 calories; calories from fat 15%; fat 2.5g; saturated fat 1.3g; mono fat 0.8g; poly fat 0.2g; protein 5.1g; carbohydrates 26.1g; fiber 0.9g; cholesterol 42mg; iron 1.1mg; sodium 306mg; calcium 134mg.