Directions:
- Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt and sugar.
- In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth. Pour into dry ingredients and mix until just combined. Fold in berries.
- Distribute batter evenly into prepared muffin cups.
- Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
- Cool on a wire rack.
- Refrigerate in an airtight container. Cakes will stay moist for several days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.17 Kcal (821 kJ) | ||
| Calories from fat | 70.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 17% | |
| Sodium | 88.04mg | 4% | |
| Potassium | 138.26mg | 3% | |
| Total Carbs | 26.08g | 9% | |
| Sugars | 11.24g | 45% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 5.55g | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 196.11 Kcal (821 kJ) | ||
| Calories from fat | 70.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 52.12mg | 17% | |
| Sodium | 88.01mg | 4% | |
| Potassium | 138.22mg | 3% | |
| Total Carbs | 26.08g | 9% | |
| Sugars | 11.24g | 45% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 5.55g | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 92.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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