Moist Cherry Ricotta Muffins

• 1 cup ricotta cheese
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1/2 each lemon juice, freshly squeezed
• 2 tablespoons butter, unsalted melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil
• 1 1/2 cups flour, all-purpose
• 1/2 cup pastry flour, whole wheat or still use white flour
• 1/2 cup brown sugar or up to 3/4 cup if you prefer sweeter
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 each lemon freshly grated zest
• 123 cups cherries freshly pitted and chopped, if using frozen, do not let cherries thaw

1. Preheat oven to 350F (180C).
2. Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups.
3. Add the ricotta cheese and eggs into a medium bowl, whisking until well blended.
4. Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil into the bowl, and whisk again until mix well.
5. Set aside.
6. In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined.
7. Pour the wet mixture into the dry mixture.
8. Mix until just incorporated.
9. Gently fold the cherries and juice into the batter.
10. Do not over mix.
11. Divide the batter evenly among the 12 muffin cups.
12. Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
13. If using frozen cherries, the baking time is a few minutes longer.
14. Cool on a wire rack completely.
15. Store at an air-tight container for a few days or can be frozen well.

ricotta cheese, eggs, buttermilk, vanilla, lemon juice, butter, flour, pastry flour, brown sugar, baking powder, baking soda, salt, lemon freshly, cherries freshly

Taken from recipeland.com/recipe/v/moist-cherry-ricotta-muffins-52499 (may not work)