Ricotta Raspberry Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 eggs
3/4 cup ricotta cheese
1/2 cup unsalted butter, melted
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups raspberries

Preparation

Preheat oven to 400 degrees; line 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended.
Add the egg mixture to the flour mixture and stir until just blended.
Gently fold in raspberries.
Divide batter equally among prepared muffin cups.
Bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.