Vanilla Ricotta Muffins

1 1/2 c all-purpose flour
1/2 c dry milk powder
1/2 tsp salt
1 1/2 tsp baking powder
1/2 c granulated sugar
1/4 tsp cinnamon
pinch of nutmeg
2 Tbsp packed light brown sugar
1 c ricotta cheese
1/2 c milk
2 large eggs
1 Tbsp vanilla extract
4 Tbsp (1/2 stick) butter, melted

Combine flour, powdered milk, salt, baking powder, granulated sugar, and spices in a medium-sized bowl. Crumble in brown sugar, breaking up any lumps. Stir until thoroughly blended.

Place the ricotta in a second medium-sized bowl and beat in the milk. Add the eggs, one at a time, beating well with a whisk after each addition. Stir in the vanilla.

Pour the ricotta mixture along with the melted butter into the dry ingredients. Stir until dry ingredients are all moistened but don't overmix -- a few lumps are okay.

Spoon batter into greased muffin tins and bake in a 350 degree oven for 20-25 minutes. Cool muffins on a wire rack and wait 30 minutes before serving.

Makes 8-10 muffins.

NOTES
From Kim.
Favorite of the whole family.
Usually double the cinnamon and omit nutmeg.
Sometimes add a little splash of almond extract.