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
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.
moda vivendi 