From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Lemon Ricotta Muffins
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Instructions
1
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Preheat oven to 400F.
2
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Line a muffin tray with 12 muffin liners and set aside.
3
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In a small bowl, whisk together the flour, baking powder and salt. Set aside.
4
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Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the muffins.
5
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Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
6
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Add the eggs, lemon juice and vanilla extract and beat until combined.
7
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Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
8
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Portion out the muffin batter into the prepared muffin liners. Sprinkle with the reserved lemon sugar.
9
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Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
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Recipe Facts
Diet at a Glance
Vegetarian
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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