Cherry Ricotta Muffins

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Great breakfast muffins.

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Steps

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Preheat oven to 350 degrees f.

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Line 12 muffin pans with paper liners.

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In a medium sized bowl , whisk the ricotta cheese and then add the eggs , one at a time , beating well after each addition.

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Add the buttermilk , vanilla extract , lemon juice , and cooled and melted butter , mixing well.

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Set aside.

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In a large mixing bowl , whisk together the flour , sugar , baking powder , baking soda , salt , and lemon zest.

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Add the buttermilk and egg mixture to the flour mixture.

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Stir just until combined and then fold in the cherries.

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Divide the batter amongst the 12 muffin cups.

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Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

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Remove from oven and place on a wire rack to cool.

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Ingredients

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ricotta cheese, eggs, buttermilk, pure vanilla extract, fresh lemon juice, butter, all-purpose flour, sugar, baking powder, baking soda, salt, lemon zest, cherries