Mixed Berry Ricotta Cakes

  • Currently 4/5
Baking Bites

These might be best suited to breakfast or brunch, when you want something sweet that is going to make an impact. I served them at a casual breakfast and they were a smash hit. They can easily be served as dessert, but they are not as sweet as you might want a dessert to be, nor are they terribly fancy.
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup butter melted
1 cup ricotta cheese
1/2 cup milk (lowfat is fine)
2 large eggs
1 teaspoon vanilla
1 1/2 cups frozen mixed berries, unthawed
1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and sugar
In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth. Pour into dry ingredients and mix until just combined. Fold in berries.
Distribute batter evenly into prepared muffin cups.

Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
Cool on a wire rack.

Refrigerate in an airtight container. Cakes will stay moist for several days.

Makes 12.

Meal   DinnerDish   Cake
Cooking Method   Baked 
Features   Vegetarian

Sandy A

Member since Jan 2008

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