moda vivendi

I'm just talking to myself. We do that sometimes, me and myself.

Sometimes We Bake – Apricot Ricotta Muffins

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Occasionally, I bake.  Last weekend, with snow pouring down outside, this recipe was born.  Usually I don’t like to give it up so easily, but this one was too good not to share.

Apricot Ricotta Muffins

Apricot Ricotta Muffins

1 container (8 biscuits) refrigerated biscuit dough (Pilsbury was used)
3/4 cup ricotta cheese
1/2 cup apricot filling (substitute 1/3 cup apricot preserves), extra for garnish
1 egg white
2 Tbsp sugar
1 Tbsp orange zest (more or less if desired)
Cinnamon sugar (if desired)

Preheat oven to 375º F.  Grease standard muffin pan (you’ll only need 8 cups).  Pat refrigerated biscuits into 5-inch rounds and gently push into prepared muffin tin.  You’ll have some excess that pops out at the top.

Mix remaining ingredients and fill the biscuit muffins 3/4 full.  Sprinkle cinnamon sugar if desired.  Bake 20 minutes or until very brown.  Let cool in muffin tin for about 5-10 minutes.  If you greased it well enough, a slight twist and they’ll pop out.  If not, ease out with a spoon.

Top with a dollop of apricot filling or preserves.

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Author: Angelica Ross

Coffee addict, Post-It aficionado, Sharpie fanatic. I live and work in Pittsburgh, pin lots of recipes I'll never make, and I love the Oxford comma. Sometimes I write about advertising, other times I write about general life happenings; no matter what, I always try to entertain.

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