Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl, combine all-purpose flour (or other flour choice), granulated sugar or packed brown sugar, baking powder, baking soda and salt. Make a well in the center of the flour mixture; set aside.Advertisement
In a small bowl, combine eggs, ricotta cheese (or other savory or sweet liquid), buttermilk, sour milk or milk and melted butter or cooking oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in green onion (or other savory or sweet stir-in).
Using a spoon and rubber spatula, spoon muffin batter evenly into prepared muffin cups.
Sprinkle the Savory or Sweet Topper, if you like, over muffin batter in cups. Bake in a 400 degree F oven for 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm with butter, honey, jam or fruit preserves, if you like. Makes 12 muffins.
Pick a Muffin Pan:
Muffin cups come in various shapes and sizes. To make muffins in a size other than standard (2-1/2-inch), prepare the batter as directed but adjust baking time and temperature as indicated in this chart. (These baking times are approximate.)Pan Size Time/Temperature Yield Mini (1-3/4-inch) 10 to 12 minutes/400 degrees F 42Jumbo (3-1/2-inch) About 30 minutes/350 degrees F 6Muffin-top (3-1/2-inch) 8 to 10 minutes/400 degrees F 12
To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Pour in enough milk to make 3/4 cup liquid. Let stand for 5 minutes before using.
Crush 1 cup of your favorite flavored potato chips or dry cereal flakes; measure about 1/3 cup crushed.
In a small bowl, stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon or ground ginger. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans, walnuts, almonds or hazelnuts (filberts) and 2 tablespoons coconut, if you like.