Ricotta and Fennel Muffins

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ricotta and Fennel Muffins

Ingredients

Pecan - 1.8 oz
Nigella Seeds - 2 teaspoons
Wheat Flour - 3 cups
Baking Powder - 1 tablespoon
Natural Yogurt - ½ cup
Olive Oil - ¾ cup
Activated Baking Soda - ¾ teaspoon
Ricotta cheese - 4.2 oz
10% cream - 6 tablespoons
Sugar - ¾ cup
Salt - to taste

Step by Step guide

Step 1

Preheat the oven to 320°F. Spread the nuts on a baking sheet and leave them in the oven for 8 to 10 minutes. Chop the cooled nuts finely.

Step 2

Toast the fennel seeds over medium heat for 2-3 minutes, stirring constantly. Grind the cooled seeds in a mortar or coffee grinder.

Step 3

Sift the flour and mix it with sugar, fennel, baking powder, and baking soda. Add the yogurt and olive oil and whisk the batter.

Step 4

For the filling, mix the cheese thoroughly with the cream. Add salt to taste.

Step 5

Preheat the oven to 356°F. Fill the baking molds with batter up to ⅔ full, previously greased with olive oil. Make an indentation in the center of each muffin and pipe in the cheese and cream mixture using a pastry bag. Sprinkle the muffins with nuts on top. Bake for 25 to 30 minutes.