Lemon Ricotta Muffins

I got this recipe (minus a few tweeks) from Miss Lemonie - super easy and a great way to use up extra ricotta!

Lemon Ricotta Muffins

Juice of 1 lemon
Zest of 1 lemon
3/4 cup ricotta cheese
2 eggs
1 cup buttermilk
4 tablespoons unsalted butter
1/2 teaspoon orange blossom water
1/2 teaspoon almond extract
2 cup flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
optional: sliced almond


This recipe yields 12 large muffins. Prepare a muffin tin accordingly. Preheat oven to 350 degrees F. Mix all ingredients in bowl and spoon evenly into muffin tin. Sprinkle the sliced almond if desired. Bake 25 minutes. Easy!


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