Cherry Vanilla Ricotta Muffins

• 1 cup whole wheat flour
• 2 cups white flour
• 3/4 tsp. salt
• 2-1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup brown sugar (splenda blend, but reg is fine)
• 3/4 cup scant organic cane sugar (white sugar is fine)
• 1-1/2 cup ricotta cheese
• 1-1/2 cup buttermilk
• 3 eggs
• 1-1/2 tbsp. lemon juice
• 1 tbsp. vanilla extract
• 1 tbsp. almond extract
• 4 tbsp. butter -- melted
• 2-1/4 cup cherries -- not defrosted if frozen; pitted and sliced;
• 1 cup dried cherries

1. Heat oven to 350.
2. Spray 12 muffin cups.
3. Combine flour through sugar.
4. Beat buttermilk into ricotta in separate bowl, add eggs, whisking in one at a time.
5. Beat in lemon juice, vanilla and almond extracts.
6. Pour with butter and cherries into flour, fold in just until moistened.
7. Spoon into muffin cups.
8. Bake until tester is clean, 25-30 mins.
9. Cool on rack.

whole wheat flour, white flour, salt, baking powder, baking soda, brown sugar, cane sugar, ricotta cheese, buttermilk, eggs, lemon juice, vanilla, almond extract, butter, cherries, cherries

Taken from www.foodgeeks.com/recipes/20094 (may not work)