Ricotta Muffins Recipe

Directions:

1. Adjust the oven rack to the center position and preheat oven to 325°F.
2. Lightly butter a 1/2-cup capacity muffin tin.
3. Spread the nuts on a baking sheet and toast in the oven until lightly browned about 8 to 10 minutes.
4. Shake the pan halfway through to ensure that the nuts toast evenly.
5. Cool, chop finely and set aside.
6. Turn the oven up to 350°F.
7. In a small sauté pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes.
8. Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.
9. In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine.
10. Sprinkle in the fennel seeds.
11. Make a large well in the center and pour in the yogurt and oil.
12. Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorperated.
13. To prepare the filling:
14. Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen.
15. Stire in the crème fraîche and a pinch of salt.
16. Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter.
17. Place one tablespoon of the filling into the center of each muffin.
18. Over the ricotta mixture with just a spoon
19. Pipe or spoon the remaining batter into the cups, filling them to just below the rim. ( the posted filled to the top )
20. Sprinkle about 1 teaspoon of the nuts over the top of each.
21. Bake for 25 to 30 minutes, until lightly brown and firm to the touch.
22. Makeas 12 to 14