Yields
12 servings
These muffins are light and fruity, perfect for a quick snack or picnic treat.
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ingredients
2 ½
cup all purpose flour
tsp baking powder
½
tsp baking soda
½
tsp salt
1 ⅓
cup light brown sugar, packed
½
cup creamy ricotta
½
cup canola oil
2
eggs
1 ½
tsp vanilla extract
1
cup peaches, peeled and diced
2
peaches, sliced for garnish
turbinado sugar, for sprinkling
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directions
Step 1
Preheat oven to 350° F. In a bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in diced peaches and spoon into a greased muffin tin. Arrange a few sliced peaches on each muffin and sprinkle tops generously with turbinado sugar. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes before removing from muffin pan.
Step 2
Yield: 12 standard muffins.