Ingredients
1/4 cup golden raisins1/4 cup orange juice2 tablespoons butter1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 cup all-purpose flour1 cup cornmeal1/2 cup sugar3 teaspoons baking powder1/4 teaspoon salt2 large eggs, room temperature1 cup whole-milk ricotta cheese1 tablespoon grated lemon zest2 cups chopped peeled ripe pears
Preparation
Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute.
In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick).
Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
