I haven’t posted anything food wise in a while. Also, the days are getting shorter and I need a reminder that the sun will come back again for longer periods than now.
The following muffins I made about two weeks after we arrived here. PB had brought some lemons from his uncle’s garden in Sicily. They were innocently sitting around looking delicious until I decided to chop them up and use them in a dessert:
The recipe is from the book I mentioned in the blackcurrant muffin post. Originally the recipe called for limes, but hey, lemons are close enough! I got into a bit of a problem for the filling, though, as it required ricotta. We didn’t find any in any of the supermarkets we went to. Then we started asking around. It seemed that ricotta was an unknown thing for Finns. PB started to worry a little, as he likes ricotta quite a lot with pasta and as a replacement for mascarpone in tiramisu. So for these muffins I used (low fat) Philadelphia instead (couldn’t find the normal one).
(Side note: full fat milk products are not all that common here. It seems that fat is really scary. Evidence? The full fat (meaning around 3.5%) milk is packaged in really red tetra packs.)
The result of the switching out of ingredients? Delicious! I think I might even like this version better, as the filling is creamier than the ricotta usually is. Oh, and to end the tale of the ricotta: last weekend we found some in the supermarket a bit outside town. And promptly I made tiramisu. But that’s for another post.
So, long story short, here’s the muffins recipe:
125g Philadelphia or similar cheese
250g plain flour
2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs
100g light brown sugar
200g natural yogurt
90ml sunflower oil
Preheat oven to 180°C. Prepare a 12-cup muffin pan.
Grate the zest of the lemon and squeeze the juice. Mix the cheese, 2 tablespoons of lemon juice and 1 tablespoon of the sugar.
Sift the flour, baking powder, and salt into a medium bowl. Beat the remaining lemon juice and sugar with the rest of the ingredients until smooth. Add the dry ingredients until the mixture is creamy.
Spoon half the batter into the muffin pan. Add the cheese mixture to each cup of the pan. Cover with remaining batter.
Bake until well risen and springy to the touch, about 20 minutes. Let cool before eating, as the cheese filling is very hot.