Monday, August 7, 2017

Homemade Cannoli Muffins


I am a lover of baking and just love muffins! When I purchased this new book, 750 Best Muffin Recipes by Camilla V. Saulsbury...I was thrilled to find a cannoli muffin recipe. She has so many different types of muffins from gluten-free to vegan to savory, it really is a great book for the muffin lover. If you are going to eat a muffin, better you make it yourself and you know what is inside!


This was such an easy recipe and they came out just amazing!! I used Canola oil instead of the butter to make it a bit healthier and it came out just great. I also used half Whole Wheat Pastry Flour with the All-Purpose Flour which I do in most of my recipes. I love the almond flavoring but I used Vanilla Bean Paste  which is Madagascar Vanilla with bean seeds throughout which gives much more flavor. I also love Fiori di Sicilia   which is an all-natural combination of citrus and vanilla with a pleasingly floral aroma and you only need a very small amount. 
Cannoli Muffins 

2 cups all purpose flour         500ml
2 tsp baking powder               10ml
1/2 tsp salt                               2ml
1/4 tsp baking soda                 1ml
2/3 cup granulated sugar      150ml
2 eggs
3/4 whole milk ricotta          175ml
1/2 cup unsalted butter, melted  125ml
1 tsp vanilla                                  5ml
3/4 tsp almond extract                  3ml
3/4 cup mini chocolate chips     175ml
1/2 cup roasted pistachios, coarsely chopped   125ml

Preheat oven to 400 degrees (200 C)
12 cup muffin pan greased or lined with muffin liners
1. In a large bowl, whisk together four, baking powder, salt and baking soda.
2. In a medium bowl, whisk together sugar, eggs, cheese, butter, vanilla and almond extract until well blended.
3. Add egg mix to flour mix and stir till well blended. Gently fold in chocolate chips and pistachios.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 22 -25 minutes or until tops are golden and a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes before transfer to a rack to cool.

I can't wait to try some more muffin recipes like Golden Olive Oil, Madeleine, Rum and Coconut, Bacon Maple Corn, Pecan Cornmeal !! 


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