Paradise Muffins

Name: Paradise Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: Eggs (2 medium) 4.2 oz; Sugar ¾ cup; Yogurt ½ cup; Type 00 flour 1.1 cups; Potato starch 6 tbsp; Powdered yeast for sweets 2 tsp; Sunflower seed oil 4 tbsp; Whole milk 0.3 cup; Lemon peel 1; Cow's milk ricotta cheese; Powdered sugar 4 tsp

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Makes: 6 pezzi
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

So cute and fluffy, Paradise Muffins are a tasty and soft idea, a sweet comfort food with a rich and velvety ricotta cream filling that is inspired by soft milk cakes. Every bite of these soft muffins will be a joy for your palate, especially discovering the creamy and delicate heart that gives a refined and inviting touch. You can also vary with different fillings by taking inspiration from our recipe for muffins with a heart. Let yourself be tempted by these single-serving muffins and try other delicious versions:

INGREDIENTS

Eggs 4.2 oz (120 g) - (2 medium)

Sugar ¾ cup (150 g)

Yogurt ½ cup (125 g)

Type 00 flour 1.1 cups (130 g)

Potato starch 6 tbsp (50 g)

Powdered yeast for sweets 2 tsp

Sunflower seed oil 4 tbsp (60 g)

Whole milk 0.3 cup (70 g)

Lemon peel 1

for the ricotta cream: Cow's milk ricotta cheese (150 g); Powdered sugar 4 tsp

Preparation

How to prepare Paradise Muffins

To prepare the Paradise Muffins, add the eggs and sugar to a bowl 1, beat with an electric mixer to combine 2, then slowly add the milk 3.

Incorporate the sifted flour 4, cornstarch, and baking powder 5. Mix again, this time with a hand whisk, then pour in the vegetable oil 6.

Add the yogurt 7 and grated lemon zest 8. Mix again with the hand whisk to obtain a homogeneous and lump-free mixture 9.

In a bowl, add the ricotta, drain if necessary, and the sugar 10. Mix with the whisk to obtain a cream 11. Butter and flour a muffin tin, then pour a couple of tablespoons of batter into 6 muffin molds 12.

Gently place a teaspoon of cream in the center 13, then cover with the remaining batter up to the edge 14. Bake in a preheated static oven at 350°F for 20-25 minutes.