Cranberry and Ricotta Cheese Muffin

Hello there, welcome to my new posting!

I wanted to make another ricotta cheesecake, but at the same time, I wanted to try making different snack. While cheesecake is a little difficult to bring as quick snack, muffin is easy to carry. This is why I created cranberries and ricotta cheese muffin this time!

With ricotta cheese, this muffin is more creamy and moisture, and of course cranberries’ sour give a twist on taste! 😀

<Today’s Recipe>

Cranberry and Ricotta Cheese Muffin



  • 1 large egg
  • 120g all purpose flour
  • ¼ teaspoon baking powder
  • 90g sugar
  • 100ml soy milk
  • 40ml olive oil
  • ½ cup cranberries


  1. Preheat oven to 400°F
  2. Mix liquid ingredients
    In a bowl, mix beaten egg, sugar, soy milk, ricotta cheese and olive oil.
  3. Mix powder
    In a bowl, mix flour, baking powder, and cranberries.
  4. Transfer liquid ingredients mixture to powder mixture.
    Mix them but don’t knead:)
  5. Pour dough to baking cups
  6. Bake them for about 20min~30min.

Ricotta cheese’s creamy flavor still remains, so they have more moisture than general muffin! Mmm, delicious!

Enjoy home cooking and your own creation of homemade food:)

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