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Double Berry Muffins with Ricotta Cheese

Jessica Fisher
  • 40 minutes
  • Serves 12

INGREDIENTS

6 oz

Blueberries

1/2 tsp

Lemon, zest

6 oz

Raspberries

2

Eggs

2 tbsp

sugar plus

4 tsp

Baking powder

1/2 tsp

Baking soda

3 cups

Flour, unbleached

1/2 tsp

Salt

1 tsp

Vanilla extract

1/2 cup

Whole wheat flour

1/2 cup

Oil

1 cup

Ricotta cheese

1 cup

Whole milk