From: Jenn@eatcakefordinner
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
1 c. ricotta cheese (whole or low fat)
1 egg
1 1/2 tsp. vanilla
Cinnamon Sugar Topping
3 Tbl. brown sugar
2 Tbl. sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and spray with cooking spray. Combine flour, baking powder, baking soda and salt; set aside. In a medium bowl cream together butter and sugar until fluffy. Add ricotta cheese and beat until smooth. Add the egg and vanilla and beat until combined. Add the dry ingredients and mix until just combined. Batter will be very thick. Combine all cinnamon and sugar topping ingredients in a small bowl.
Fill muffin cups 1/3 of the way full with batter. Top each with 3/4 teaspoon of cinnamon and sugar mixture. Top with more batter, filling cups 3/4 of the way full. Using a toothpick slightly swirl the batter with the cinnamon and sugar. Top each muffin with 1/2 teaspoon of cinnamon and sugar mixture. Bake for 23-24 minutes or until a toothpick comes out clean. Yield: 14-15 muffins.
Base muffin recipe adapted from: Two Peas and Their Pod