Ingredients
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Lemon Ricotta Muffins,Saw this today, thought was interesting, TRUE! Added this to list “To Do” Lemon…ricotta…delicious too, HOPE you will be first to review!,Definitely delicious! I had some homemade ricotta to use up and this was a great way to do that. Not all of my kids liked the almond extract so I want to make them again with vanilla instead and see if everyone would like that better. used all white whole wheat flour and they still turned out great.,Where have these been all my life? The dough was really thick, making me worry they would turn out dense or heavy, but they baked up light and moist. I had no lemon peel to zest so I replaced it and the lemon juice with 1 tsp of lemon extract. The rest I followed the recipe. I also wanted a nice crown so I made 11 muffins instead of a dozen and they turned out exactly as I wanted. Thanks, Mickey, I will be making these again.
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Steps
|
1
Done
|
Preheat Oven 180 Degrees C. |
|
2
Done
|
Whisk Flour,Baking Powder, Baking Soda, Salt in Bowl. |
|
3
Done
|
Beat in 1 Cup Sugar, Butter Lemon Zest in Until Light and Fluffy. |
|
4
Done
|
Beat in Ricotta. |
|
5
Done
|
Beat in Egg, Lemon Juice and Almond Extract. |
|
6
Done
|
Divide Batter Into Lined Muffin Tins. |
|
7
Done
|
Sprinkle With Slivered Almonds and Extra Sugar Over All Muffins. |
|
8
Done
|
Bake About 15 - 20 Minutes Util Lightly Golden Brown. |
|
9
Done
|
Enjoy! |
