Cannoli Muffins

This is a recipe for cannoli muffins that I’ve engineered from a combination of boredom and hubris with amazing results.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step: 2

Whisk flour, baking powder, and salt together in a large bowl.

Step: 3

Whisk eggs, 1/2 cup plus 2 1/2 tablespoons orange juice, 1/2 cup plus 2 tablespoons ricotta, vegetable oil, milk, sugar, orange zest, sour cream, and vinegar in a medium bowl. Make a well in the center of the flour mixture; pour in egg mixture and chocolate chips. Stir until flour is just moistened. Be sure not to overmix to avoid overly tough muffins.

Step: 4

Spoon about 1/4 cup batter into each muffin cup.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.


Per Serving: 208 calories; protein 4.2g; carbohydrates 24.4g; fat 11.1g; cholesterol 34.9mg; sodium 147.6mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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