ricotta muffins
These muffins are a labor of love, which is what I think you are supposed to call things that take a bit more work than you’d originally anticipated. I’m not sure if this muffin is to blame, however. You see, we’ve come to expect that muffins, or so-called “quick breads” are indeed speedy to put together so when one takes the smallest amount more time, it may feel like a chore. Especially if you do not do handsprings of joy over the results, which I confess I did not do immediately.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (2 ounces) walnuts or pecans
- 2 teaspoons fennel seeds
- 3 cups unbleached pastry flour or unbleached all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups plain yogurt
- 3/4 cup vegetable oil (
- whoops, many commenters who tried it said that the olive oil was way too heavy; listen to them, not me!)
- 1/2 cup (4 ounces) ricotta cheese
- 6 tablespoons crème fraîche or sour cream
- Kosher salt, to taste