Lemon Ricotta Muffins
Ingredients:
2 cups
all-purpose flour
½ tsp. baking
powder
½ tsp. baking
soda
½ tsp. salt
1 cup sugar,
plus extra for sprinkling
1 sticks
unsalted butter, softened
1 egg
1 cup whole
milk ricotta cheese
Zest from one
lemon
1 Tbsp. fresh
lemon juice
½ tsp. pure
almond extract
⅓ Cup thinly
sliced almonds
Instructions:
Preheat your
oven to 350°F.
Line 12
muffin cups with liners or spray with nonstick cooking spray.
In a
medium-sized bowl, stir together the flour, baking powder, baking soda, and
salt.
In a large
mixing bowl, beat together the butter, sugar, and lemon zest until fluffy.
Beat in the
ricotta cheese until combined.
Beat in the
egg, lemon juice, and almond extract.
Gradually add
the dry ingredients, mixing just until combined.
Batter will
be very thick.
Divide the
batter among the prepared muffin cups.
Sprinkle the
tops with the sliced almonds, and then sprinkle a little bit of sugar on top.
Bake the
muffins at 350°F
for 20-25 minutes, until puffed and set in the middle if you touch the
top.
Cool on a
baking rack.
Read
more and enjoy this amazing recipe and many more when visiting chewnibblenosh
No comments:
Post a Comment