Wholemeal ricotta muffins

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Traditional Grains Wholemeal flour100g
ricotta cheese125g
sunflower seed oil40ml
milk1 tablespoon
yeast powder1 teaspoon

Ingredients for the filling/topping

100g Rigoni di Asiago white nut spread 40g Rigoni di Asiago Dolcedì organic apple sugar


In a deep pot, whisk your eggs with the sugar and the apple sugar, until the eggs become clear and frothy: add the ricotta and then the oil. Mix all the ingredients together and then add the Molino Soncini Cesare wholemeal traditional grains flour, work it together well, and then fill (up to halfway) your muffin moulds. Add a generous dollop of the nut spread to each, and cover with another teaspoon of the dough mix.
Bake at 180°C for 20 minutes; once cooked, remove from the oven and allow to cool before serving. You can always add a sprinkling of icing sugar as well.


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