Fresh pears and raspberries flavor these moist and tasty ricotta muffins.
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This is an excellent base recipe for muffins. I made mine in a jumbo tin and they turned out very moist and kept well for several days. Next time I will not add pear however as I felt it was a strange combo with the raspberries. Will make these again with very few alterations
I baked these at 6500' and adjusted the recipe accordingly.
This is a VERY moist muffin. I had to bake them for 35 minutes. Do Not Be In A Hurry to remove them from the tin. WAIT at least the recommended 15 minutes or more.
It's worth the wait they a very good.
Truely a Rouxbe trophy.
I wouldn't change a think except to accomplish a great muffin.