Red Currant and Ricotta Muffins

I'm not a huge fan of red currants - too sour for my taste. But when they are baked into a cake, now that's a whole different story. Then, they harmonize wonderfully with the sugar. And in this case here, they are a perfect contrast to the plain ricotta. These little muffins would be a wonderful addition to any summer buffet or picnic.

Recipe

(Original recipe in German here)

150g ricotta

1dl milk

1 sachet vanilla sugar

60g butter

150g sugar

1 egg

250g flour

1 teaspoon baking powder

1 pinch of salt

200g red currants (original recipe suggests fresh or frozen raspberries)

Preheat the oven to 180°C and prepare 12 muffin cases.

In a bowl, mix ricotta, milk and vanilla sugar. Melt the butter. Let cool slightly and add to this mixture. In another bowl, beat egg and sugar until pale and fluffy and fold this into the ricotta-mixture. Sift in flour, baking powder and salt and mix well. Then, carefully fold in the berries. 

Fill the mixture into your muffin cases and bake for about 20 minutes.