This recipe came about because of leftover ricotta in my fridge. I’d made ricotta-topped spaghetti for dinner on Sunday, which left me with most of a fifteen ounce tub of cheese left…and no plans for it. Normally, what would happen is it would languish in the refrigerator until I remembered to pitch it. This time, I got some inspiration from Deb’s ricotta muffins. The original version are a walnut-fennel muffin, and at some point I might try them, but I didn’t have most of the ingredients. I did, however, have the ingredients for a gateau aux noix.
(Rule of Baking #1: Everything is always fancier in French. Gateau aux noix? Walnut cake.)
Cut half the sugar out, scooped them into muffin tins and stuffed them with ricotta cheese, and Saturday brunch is taken care of, basically. This recipe would be great with eggs and bacon for a weekend brunch, just impressive enough to…well. Impress. But not at all complicated.
Walnut-Ricotta Muffins
3 eggs
1/2 C granulated sugar
1/3 C walnut oil
1/3 C white wine
1 1/2 C flour
2 t baking powder
1/4 t sea salt
3/4 C (or more) walnuts, chopped
Ricotta cheese
Preheat oven to 350F and grease a 12 cup muffin tin. Set aside.
Whisk together eggs and sugar until creamy and yellow. Add oil and wine, whisk to combine. Stir in flour, baking powder, and salt. Fold in walnuts.
Fill the muffin cups a little less than half-way. Top with a teaspoon of ricotta cheese, and then the remainder of the batter. Bake for 25-30 minutes or until slightly golden. Let cool a few minutes in the pan, and then remove to a rack.
Eat while still warm.
I’ve had three so far.