ricotta in gluten free muffins

I don't see this site as a baking resource, and as noted in a previous post (found HERE)... I like to bake a little ad hoc. This was my first time replacing fruit or veg in my muffins - with ricotta. Divine. This light and airy cheese creates a wonderful flavour and texture. These are also packed with protein. I kind went with an Indian flavoured theme here...

3/4 cup sugar

1/2 cup canola (or light) oil

3 large eggs

1 1/2 cups fresh ricotta cheese

1 cup chick pea flour

2/3 cup brown rice flour

1tsp baking powder

1/2 cup raisins

1 tsp each of cardamom and garam masala

In a food processor fitted with a paddle - add ingredients in order of appearance. These were sweet - you could cut back sugar to 1/2 cup if you prefer. Spices are important when using chick pea flour, because while very good for you - it has a distinct flavour that I like to mask in non-savoury baked goods. I'd like to try this next time with lots of lemon zest and a tsp of ground ginger in place of the raisins and spices listed here. I find it pretty hard to mess up  muffins. Be brave! Line muffin tray with paper cups and fill with the mixture which should be the consistency of cake batter, 30 mins at 350 degrees. Makes 12 muffins that freeze well. We typically buy ricotta to use in our baked ziti dish - and this is an excellent use for the leftovers. Check out another simple gf recipe inspired by the Sopranos right HERE!

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