Ricotta and Fennel Muffins
12 servings
30 minutes
Ricotta and fennel muffins are a refined blend of Italian traditions and modern culinary art. This recipe draws inspiration from sunny Italy, where ricotta is an essential ingredient in many dishes. Fennel adds a sweet-spicy note that beautifully complements the softness and creaminess of ricotta. Pecan brings a crunchy texture and nutty richness, making each muffin bite unforgettable. These muffins are not just baked goods but a little celebration of flavors to enjoy for breakfast or as an exquisite dessert.
1
Preheat the oven to 160 degrees. Place the nuts on a baking sheet and leave in the oven for 8-10 minutes. Chop the cooled nuts finely.
- Pecan: 50 g
2
Roast fennel seeds over medium heat for 2-3 minutes, stirring constantly. Grind the cooled seeds in a mortar or coffee grinder.
- Fennel seeds: 2 teaspoons
3
Mix the sifted flour with sugar, fennel, baking powder, and soda. Add yogurt and olive oil and beat the dough.
- Unbleached wheat flour: 3 glasss
- Sugar: 0.8 glass
- Fennel seeds: 2 teaspoons
- Baking powder (raising agent): 1 tablespoon
- Baking soda: 0.8 teaspoon
- Plain (natural) yoghurt: 0.5 glass
- Olive oil: 0.8 glass
4
For the filling, mix the cheese thoroughly with the cream. Add salt to taste.
- Ricotta cheese: 120 g
- Cream 30% fat: 6 tablespoons
- Salt: to taste
5
Preheat the oven to 180 degrees. Grease the baking molds with olive oil and fill them with batter to 2/3 full. Make a well in the center of each muffin and pipe in the cream cheese mixture using a pastry bag. Sprinkle the muffins with nuts on top. Bake for 25-30 minutes.
- Olive oil: 0.8 glass
- Pecan: 50 g
