Thursday, May 12, 2011

Ricotta Fruit Muffins

2 cups Bisquick
1/3 cup sugar
1/3 cup Ricotta Cheese
1/3 cup International Delight French Vanilla Cream
1/3 cup water
2 Tbs cooking oil
1 egg
pinch of salt
Any dried fruit (Pomegranate, Blueberries, Cranberries)
1/3 cup walnuts, optional
sugar (to sprinkle on top)

  • Preheat oven to 350.  Separate batter into muffin tin wells.  Fill each well cavity 1/2 way.  Add fruit and nuts on top, or also may be mixed into your batter.  Sprinkle top with sugar.  Bake for approx 13-15 mins depending on size of muffins.  Makes 6 large or 12 small.

  • Whether you use muffin papers or not, I like spraying papers or tin wells with cooking spray for easy removal.