The Fresh Food Perspectives kitchen is in high gear today! I just learned about a recipe contest this week (with a due date of tonight at midnight) and knew I had to enter. I'd tell you to enter yourself, but you have about 9 hours. Good luck!
This recipe contest is to highlight the "Legends from Europe" which includes Grana Padano, Parmigiano Reggiano, Montasio, Prosciutto di Parma and Prosciutto di San Daniele. I have been given Grana Padano cheese as my ingredient. I tracked it down at my local Winn Dixie and am so glad that I now know about this cheese. It's very similar to parmigiano reggiano but tastes different. I bought them both to compare and I think Grana Padano packs a little more intense flavor punch that parm.
I just knew that this cheese needed to be in a sweet-meets-savory muffin. I just love muffins....
The flavor stars of this recipe are fresh rosemary and of course, Grana Padano.
I can't put into words how beautifully the flavors come through in these muffins. And the ricotta makes them so moist that you'd never know they were made with whole wheat flour. You just have to try them. Please leave me a comment on what you think and wish me luck for winning!
Grana Padano Rosemary Ricotta Muffins
1/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup part skim ricotta
1/4 cup low fat milk
1 cup grated Grana Padano cheese
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350 degrees. Spray muffin tin with non stick baking spray.
- Cream butter and sugar together until pale, about 4 minutes. Add ricotta and milk and beat until combine. Then add egg and mix well.
- Stir in cheese and rosemary and mix thoroughly.
- Stir in flours, baking powder, baking soda, and salt just until combined.
- Scoop dough into muffin tins only filling each cup about 60% full.
Bake for 17 minutes, when a toothpick inserted into the middle of the muffin comes out clean.
- Cool in pan for 5 minutes then remove to wire rack to cool completely.