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Pear, Ricotta and Rosemary Corn Muffins

Total Time

Prep: 30 min. Bake: 20 min.

Makes

1 dozen

Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. —Joseph Sciascia, San Mateo, California
Pear, Ricotta and Rosemary Corn Muffins Recipe photo by Taste of Home

Ingredients

  • 1/4 cup golden raisins
  • 1/4 cup orange juice
  • 2 tablespoons butter
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole-milk ricotta cheese
  • 1 tablespoon grated lemon zest
  • 2 cups chopped peeled ripe pears

Directions

  1. 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.

Nutrition Facts

1 muffin: 203 calories, 5g fat (3g saturated fat), 44mg cholesterol, 223mg sodium, 34g carbohydrate (14g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

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