Anna Olson's Rhubarb Ricotta Muffins

Rhubarb Ricotta Muffins

Makes 12 muffins

• 2 1/2 cups (625 mL) all purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground cinnamon
• 1 1/3 cups (330 mL) packed light brown sugar
• 1/2 cup (125 mL) creamy ricotta
• 1/2 cup (25 mL) canola oil
• 2 large eggs
• 1 1/2 tsp (7 mL) vanilla extract
• 1 1/3 cups (330 mL) chopped rhubarb (fresh or frozen) turbinado sugar, for sprinkling

Preheat oven to 350˚F (180˚C). In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate large bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in rhubarb and spoon into a greased muffin tin. Sprinkle tops generously with turbinado sugar. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the centre of a muffin comes out clean. Allow to cool for 10 minutes before removing from muffin pan.

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