Much like an Italian cheesecake, these creamy, sweet-tart muffins were like a burst of sunshine. They are a great way to use up extra ricotta you may have from making lasagna. That's the reason I was led to these muffins in the first place - searching for a recipe that would help me use up my ricotta.
I was happily surprised to find that these were light, fluffy and sweet without being too sweet.
Lemon Ricotta Muffins
Makes 12 | Giada de Laurentiis
2 cups flour
1/2 cup sugar + 2 tbsp
2 1/2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
1/3 cup milk
6 Tbsp butter, melted
2 eggs
2 tsp lemon zest
1. Preheat oven to 400 degrees F. Line 12 muffin cups with paper baking liners. In large bowl, stir together flour, 1/2 cup sugar, baking powder and salt.
2. In medium bowl, with whisk mix together ricotta, milk, melted butter, eggs and lemon zest. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.
3. Spoon batter into prepared muffin-pan cups. Sprinkle remaining 2 tablespoons sugar over muffins. Bake 20 to 22 minutes, until golden brown and toothpick inserted in center of muffin comes out clean.
2 comments:
These look perfectly golden! I wonder if you could use faux ricotta [blended tofu] to do something similar. I may have to try it just to see what it does. Science!
I have made a similar muffin with ricotta and lemon and can say without question that they are delicious!!!
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