Dried Cherry and Ricotta Muffins

I often have some extra ricotta cheese in the house from cooking and have more than once allowed it to go past it's before date before using it up.  I started to add it to muffins, finding it adds moistness and gives the muffins a wonderful texture. 

Dried Cherry Ricotta Muffins

• 1 1/4 cup ricotta cheese
• 2 large farm fresh eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1/3 cup melted butter
• 2 cups white flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup chopped dried cherries  (use fresh in summer)

1. Spray a 12 cup muffin pan and set aside.
2. In a large bowl, combine the ricotta cheese and eggs with a whisk.
3. Add the buttermilk and the flavourings and then butter.
4. Add the dry ingredients all together and then stir just until combined.
5. Add the cherries, just stirring until evenly dispersed.
6. Fill the muffin cups almost to the top.
7. Bake for about 20 minutes or until a toothpick comes clean.

Sugar Topping (optional)

• 1/3 cup melted butter
• 1/2 cup white sugar

1. When the muffins are just cool enough to handle without burning your hands, dip them one at a time in the butter then the sugar and put them back in the pan.
2. Broil on low just until the  muffins brown slightly.