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:

Recipe from http://linzersinlondon.blogspot.co.uk/2012/05/offering-lemon-ricotta-muffins.html?m=1

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!

http://www.tidemillorganicfarm.com/

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.