Years ago when I was a newcomer to the innkeeping industry, I attended a fantastic conference sponsored by PAII (the Professional Association of Innkeepers International). As an aside, the 8 Broads in the Kitchen came to know each other through PAII. At this long ago conference, I attended a cooking class led by Deb Mosimann of the Swiss Woods B&B. She made these fantastic muffins, and shared the recipe. We’ve been making Fruited Ricotta Muffins at our inn ever since, and adapt them to the fruit that is in season. Thanks, Deb. Here’s your recipe!
Note: frozen muffins (unbaked) keep for at least a month.