Monday, June 30, 2008

Raspberry Ricotta Babycakes

When I saw the recipe for Mixed Berry Ricotta Babycakes, I knew I had to make them. Since planning an event at Shutters on the Beach a couple years ago and experiencing their lemon ricotta pancakes with raspberries and syrup, I have yet to find a comparably delicious breakfast. My assumption was these muffins would replicate the experience without all the work involved in making pancakes.

They come pretty close!
I had to bake them for 25 minutes, slightly longer than suggested. They puffed up beautifully just out of the oven and are a beautiful golden brown. My muffins were not as light as a pancake, which could have been an over stirring issue, but they had the same texture with the hint of ricotta. The muffins feel substantial, but I suspect they won't hold me over until 1:00 pm for lunch as they do not contain any fiber or protein.

Regardless, I
can't wait to make other variations or to just add lemon to another raspberry batch.


  1. Babycakes! Is that the same as a muffin, then, just a better title? Sounds yummy! (Ahem, but how could you get a sweeter breakfast than your mom's German pancakes?)

  2. I have the same question as J. Babycakes = muffins? Sounds delicious!

  3. The lemon yogurt cake is probably sweetest... The dutch pancake with delicious syrup is only as sweet as how much syrup you use. ;)

    If you read her original entry, she titled them babycakes because they are a cross between a muffin and cake.

    When I wrote this I hadn't had one warm. They are even better warm! Much lighter!