Friday, September 27, 2013

Lemon Ricotta Muffins

Lemon Ricotta Muffins
These are one of the best muffins I've ever tasted. If only you could smell my house right now...it's a sweet lemon almond scent. I found them one day while pinning a thousand muffin recipes from foodgawker onto pinterest. They are super moist and of course they're awesome cut in half with a little (or a lot) butter on them (in my opinion...everything is better with butter on it)....but they really don't NEED the butter. Hope you enjoy!
Lemon Ricotta Muffins:

Preheat oven to 350F/175C and line or grease 12 muffin cups.

In a large bowl, preferably with an electric mixer, beat until light and fluffy:
     1 c sugar with the zest of 3 lemons rubbed in
     1/2 c (113g) butter, room temp

Butter, lemon, and sugar.......three beautiful things!
Beat in:
     1 c ricotta cheese

Tide Mill ricotta....a little bit of home here with me in Clayton Lake!

Add, mixing well:
     1 large egg
     the juice of one of the zested lemons
     1/2 tsp almond extract

In a separate bowl, whisk together:
      2 c flour 
     1/2 tsp baking powder 
     1/2 tsp baking soda 
     1/2 tsp salt

Stir the dry ingredients into the wet, just until combined, and divide the batter among the muffin cups.  Sprinkle with chopped or slivered almonds and a bit of sugar, and bake until pale golden, about 20 minutes.




1 comment:

  1. I bet these are amazing! Will keep them in mind!