PEAR, RICOTTA AND ROSEMARY CORN MUFFINS

Pear, Ricotta and Rosemary Corn Muffins image

Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. -Joseph Sciascia, San Mateo, California

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1/4 cup golden raisins
1/4 cup orange juice
2 tablespoons butter
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup whole-milk ricotta cheese
1 tablespoon grated lemon zest
2 cups chopped peeled ripe pears

Steps:

Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges