After making a ricotta tart cheesecake, I had some ricotta leftover and I wanted to make some muffins. I found this recipe  online but I changed a few things and added some ingredients. I put less butter, added lemon juice, and made a lemon glaze. We had some for breakfast this morning and they were pretty good.


Here are the ingredients and steps to follow!

1 1/2 cup ricotta
2 tsp lemon juice
grind of 2 lemons
4 tbsp butter
1/2 tsp salt
1/3 cup milk
2 cup flour
2 eggs
1/2 cup sugar
2 1/2 tsp baking powder

  • Preheat oven to 400 degrees F.
  • Line 12 muffin cups.
  • In a large bowl, mix together ricotta, milk, melted butter, eggs and lemon juice and zest.
  • Add flour, salt, baking powder and mix well.
  • Spoon batter into prepared muffin-pan cups. Sprinkle some sugar, lemon glaze or almonds.
  • Bake 20 to 22 minutes, until golden brown and toothpick inserted in center of muffin comes out clean.

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