Pear Ricotta And Rosemary Corn Muffins Recipes

TUSCAN ORANGE RICOTTA MUFFINS WITH ROSEMARY-ORANGE GLAZE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Butter nine cups of a 12-cup standard-size muffin pan, or spray with nonstick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the ricotta cheese, orange zest, orange juice, olive oil, and egg until well-blended.
• Make a well in the center of the dry ingredients, and pour in the wet. Stir with a wooden spoon until just incorporated. The batter will be thick.
• Divide batter evenly between the nine muffin cups, about 1/3 cup each (note: you can go ahead and make 12 muffins instead of the nine, but they will be flatter and smaller).
• Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean (not wet).
• Remove from oven and set pan on a wire rack. Let cool for five minutes, then remove muffins and set on a wire rack set over a layer of paper towels (to catch any glaze overflow).
• In a small saucepan over medium-low heat, warm the half-and-half and rosemary just until steaming. Remove from heat, cover, and let sit for 10 minutes. Strain and discard solids. Add liquid to a small bowl, then sift in powdered sugar. Add orange zest and a pinch of kosher salt. Whisk until smooth. With a spoon, drizzle glaze over the top of the muffins. Drop a fresh rosemary leaf or two on top of each one. Glaze will harden a bit after sitting.
• The keep in an airtight container at room temperature for up to three days, or freeze in a zipper bag for up to three months.

CORN MUFFINS WITH PEAR AND CANDIED GINGER

Steps:

• Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
• In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
• In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
• Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.

PEAR, RICOTTA AND ROSEMARY CORN MUFFINS

Steps:

• Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

ROSEMARY-CORN MUFFINS

Steps:

• Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
• Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
• Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.