Mixed Berry Ricotta Cakes

• 1 12 cups all-purpose flour
• 1 12 teaspoons baking powder
• 14 teaspoon salt
• 1 cup sugar
• 14 cup butter, melted
• 1 cup ricotta cheese
• 12 cup low-fat milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 12 cups frozen mixed berries, unthawed

1. Preheat oven to 350F Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt and sugar.
3. In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth.
4. Pour into dry ingredients and mix until just combined.
5. Fold in berries.
6. Distribute batter evenly into prepared muffin cups.
7. Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
8. Cool on a wire rack.
9. Refrigerate in an airtight container.
10. Cakes will stay moist for several days.

flour, baking powder, salt, sugar, butter, ricotta cheese, lowfat milk, eggs, vanilla

Taken from www.food.com/recipe/mixed-berry-ricotta-cakes-292615 (may not work)