Ricotta Cranberry Muffins

These dense, cake-like muffins bursting with tangy cranberries are perfect this time of year! Split them in half, lightly toast, and spread with a small pat of butter. Yummmm!

Ricotta Cranberry Muffins
Adapted from a recipe in Dorie Greenspan's 'Baking'

3/4 c. ricotta
1/2 t. vanilla
2 large eggs
1 stick butter, melted and cooled
2 c. flour
2/3 c. sugar
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 c. walnuts, in pieces
1 1/2 c. fresh cranberries

Whisk ricotta, eggs and vanilla. Stir in melted butter. Add sugar, flour, baking powder, baking soda, and salt to the bowl. Using a rubber spatula, combine the wet and dry ingredients until just blended. The batter will be thick and heavy. Stir in the nuts and cranberries.

Divide batter evenly among muffin tins. Bake 20-25 minutes at 400 degrees until muffin tops are golden brown. Carefully life each muffin out of its mold and onto a rack to cool.