Apple, Extra-Virgin Olive Oil and Ricotta Muffins

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We Italians are very opinionated, bordering on fastidious, when it comes to cakes and all things sweet. We proudly cook family recipes that have been passed on for generations without so much of a written note and each family strongly believes to be the sole keeper of a perfectly moist cake recipe. And then, one day, only a few decades ago, we heard about this miracle cake batter, an Anglo-Saxon recipe sure to produce the lightest, fluffiest afternoon tea treat: the muffin recipe! It was love at first bite. We all make muffins now, just as proudly as we whip amaretti cookie dough. We may have swapped the melted butter for extra-virgin olive oil and, in this case, added a few tablespoons of ricotta, but the miraculous principle has remained the same: lumpy batter=moist cake.

That’s Amore!

INGREDIENTS, makes 12

2 1/4 cups of self-raising flour, sifted

1 teaspoon  ground cinnamon, plus extra for dusting on top

finely grated zest of 1 lemon

2 eggs

2/3 cup caster sugar

70 ml Extra-Virgin Olive Oil

4 tablespoons of full cream ricotta

2/3 cup of milk

2 handfuls of semi-dried apples, chopped up (or 2 fresh apples, chopped up)

Demerara sugar and almond flakes for sprinkling

HOW TO

  1. Preheat  your oven to 170°C (390 F)
  2. Line a 12-hole muffin pan with 12 muffin cases or baking paper.
  3. Put flour, lemon zest and cinnamon into a large bowl. In separate bowl, beat the eggs with the sugar until apple and creamy. Add the ricotta, oil and the milk, mix well, then pour the liquids into the flour, lemon zest and cinnamon mix. Stir until just combined. The batter should be a little lumpy and slightly sticky and thick. Add a n extra splash of milk if too thick or another 1-2 tablespoons of flour if too runny. All flours then to vary, according to how they are milled and to how they react to humidity, so feel free to adjust quantities to suit your needs. I always do it.
  4. Add the chopped apples and spoon the batter into the muffin tin. Sprinkle with demerara sugar and almond flakes * and bake for 2-25 minutes or until a skewer comes out clean. Cool at room temperature, dust with cinnamon and consume with unrepentant pleasure!

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* If you’d like to top the muffins with a piece of semidried apple, like in the pictures, make sure to cover the muffins tray with oven paper for the first 15 minutes, otherwise the apples may color too much. Remove the paper after 15 minute to allow the top of the muffins to rise evenly and develop a healthy sun-kissed look.

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9 thoughts on “Apple, Extra-Virgin Olive Oil and Ricotta Muffins

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