Ingredients
Scale
- 2 cups All-Purpose Flour, 2 Tablespoons set aside
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- ½ cup White sugar
- ⅓ cup Olive oil
- 1 cup Ricotta cheese
- 2 Eggs
- 1 ½ teaspoons Vanilla extract
- ¼ cup Milk
- 1 ½ cups White chocolate chips
- 1 ½ cups Raspberries
Instructions
- Preheat the oven to 400℉.
- Line a muffin tray with 12 muffin liners and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat together the olive oil, white sugar, and ricotta cheese until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract, then continue beating until combined.
- Stir in the flour mixture until just combined; avoid overmixing, then stir in the milk until fully incorporated.
- Fold in the white chocolate chips according to your taste.
- Toss the raspberries in 2 tablespoons of reserved flour to coat them evenly, then gently fold them into the batter.
- Evenly distribute the muffin batter into the prepared muffin liners.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are golden brown.
Notes
Ensure to coat the raspberries in flour to prevent them from sinking to the bottom of the muffins.
These muffins can be stored in an airtight container for up to 3 days.
For extra sweetness, consider dusting the tops with powdered sugar just before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.