Here is a raspberry and ricotta muffin recipe which is another  great way to use excess ricotta, something different to making ricotta pancakes (which is really good too!).  I made up another ricotta muffin recipe the same day, they are pretty good too: Walnut, honey, orange and ricotta muffins (CLICK HERE).
Makes 15
Ingredients:
- 1 ½ cup of ricotta
- 250 g of plain flour
- 2 tsp of raising powder
- 130 g of melted butter
- 200 g of white sugar
- 3 eggs
- 1 cup of milk
- 2 cups of frozen raspberries (do not thaw them)
- Some coarse granular sugar for the top
Method:
- Pre-heat oven to 180°C
- Mix the ricotta, milk, sugar and eggs until the mix is completely smooth (no ricotta lumps left)
- Add the flour and raising powder, mix well
- Add the raspberries gently.
- Using a large spoon, spoon mixture in muffin cases. Sprinkle with granulated sugar. Bake until well golden.
