I met Truvia when she was just a baby. She made her debut on Rockefeller Plaza in the summer of 2008, just before our first House Beautiful Kitchen of the Year.
She was just as sweet as can be from the very start. There was a darling nursery set up for her, all surrounded by Stevia plants, which actually give her her all-natural sweetness. Appropriately, baby-sized cups of Truvia-sweetened lemonade and iced tea were served to celebrate.
I used to be an adherent of another sweetner, the one in that dresses in yellow. I still like her. She certainly is more gregarious, showing up in coffee shops and restaurants all over the place. We’ve stayed good friends.
Truvia in her green and white outfit doesn’t get around as much yet, but maybe that’s going to change. Truvia has an alter-ego, Truvia Baking Blend made just for baking. Unlike the pure, original Truvia, which is zero calories, Truvia Baking Blend delivers 75% less calories than sugar when used in baked goods. Baking is a science and you just can’t mess around too much or things won’t work out.
One thing that did work out was this adaptation of a Georgia Bend Bed & Breakfast all-time favorite muffin: Lemon Ricotta. The Truvia Baking Blend worked excellently, they baked right up just like the all-sugar original recipe. The taste — as good as it’s always been.
Here’s the recipe:
LEMON RICOTTA MUFFINS WITH TRUVIA BAKING BLEND
A Georgica Bend B&B Recipe
2 c. flour
1/3 c. + 1 T. Truvia Baking Blend
2 1/2 baking powder
1/2 t. salt
1 c. whole milk ricotta cheese
1/3 c. whole milk
6 T. melted butter
2 eggs
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1/2 t. almond extract
Preheat oven to 400°.
Line a muffin tin with paper cups. Alternately, you can grease the tin well if you don’t want to have the paper wrappers. It’s totally your call. The paper cups are easier to release from the pan, but a well greased pan will release the muffins nicely too, and they look just a bit nicer on the plate without the paper.
In a large bowl combine the flour, 1/3 c. of the Truvia Baking Blend, baking powder and salt, mix well.
In a medium bowl, whisk together the ricotta cheese, milk, eggs, melted butter, lemon peel and almond extract.
Make a well in the center of the pile of flour and pour in the liquid from the medium bowl. Gently mix with a stirring spoon until all the flour is worked in. It makes a very thick, sticky dough, not a batter. Scrape the sides of the bowl so you’re sure you get all the flour mixed in.
Divide evenly between the 12 muffin cups. Bake for 20-22 minutes, rotating the pan half-way through the bakning time.
The muffins will puff up into little domes with just the tiniest flecks of brown on their sunny yellow tops.
Eat that day. Yesterday’s muffins are no one’s idea of a good time.
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PLEASE NOTE: My love affair with Truvia is pure and honest. The fact that she buys advertising pages with my employer only makes the relationship sweeter — but I’d never lead her on if I didn’t think we had a long, happy future together.