Muffins with ricotta and cranberries



240 g flour
100 g sugar
1 tsp baking powder
1/4 tsp salt
250g ricotta/ plain curd
170 ml milk
75 g melted cow-milk butter
2 eggs
zest of 1 lemon
6 tsp blueberry jam

How to prepare?

Sift the flour and mix it with the sugar, baking powder and salt. In a separate bowl beat the ricotta, milk, eggs and melted butter using an electric mixer. Add the mixture to the flour and stir gently.

Preheat oven up to 160 C and smear soft butter in each muffin cup. Add 2 tablespoons of blackberry jam to the batter. Allocate more than half of the batter in the muffin cups and the remaining 4 tsp jam. Then evenly apply the rest of the batter to the cups so that they are filled to approximately 3/4 of their volume.

Bake about 25 minutes. Let the baked muffins with ricotta and cranberries to cool and become ready to serve.

Enjoy the sweet muffins with blueberries in an irresistible combination with ‘Dobrev’ fresh milk or yogurt!