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.
