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    You are in: Home / Recipes / Lemon Ricotta Muffins Recipe
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    Lemon Ricotta Muffins

    Lemon Ricotta Muffins. Photo by gemini08

    1/5 Photos of Lemon Ricotta Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    mickeydownunder's Note:

    Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 180 degrees C.
    2. 2
      WHISK flour,baking powder, baking soda, salt in bowl.
    3. 3
      BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
    4. 4
      BEAT in ricotta.
    5. 5
      BEAT in egg, lemon juice and almond extract.
    6. 6
      Divide batter into lined muffin tins.
    7. 7
      Sprinkle with slivered almonds and extra sugar over all muffins.
    8. 8
      Bake about 15 - 20 minutes util lightly golden brown.
    9. 9
      ENJOY!

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 28, 2009

      55

      I just had to put another review in on these excellent muffins!Actually I decided to add a few more ingredients and it made these already great muffins even better.I added 1/3 cup toasted coconut,1/3 cup toasted almonds,1/4 cup milk and 1 cup of blueberries.I omitted the almonds from the top and put them into the batter instead.I added the milk to reduce the thickness of the batter a little.I guess I could have submitted this recipe as an awesome blueberry muffin but it's basically the same recipe with a few additions.If you have not tried these I highly recommend it! I just made these muffins yet again and went exactly by the recipe without adding anything.I added the milk in the previous batch because the batter was quite dry and I thought it would turn into a dry muffin.I was WRONG!!I'd like to try making these into squares,with a little icing sugar,water and almond extract mixture drizzled over it as a glaze.That would be awesome!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2011

      55

      I made this as a loaf rather than muffins, and it is probably the best lemon loaf I have ever made. It is a bit dense, but very moist and delicious. I did make a few changes to the recipe....used light margarine instead of butter, light ricotta, 2 tsp lemon extract instead of almond, and cut the sugar to 2/3 of a cup. I also skipped the almonds on top because I didn't have any on hand. I baked it in a standard loaf pan and it took 45 minutes. Very tasty....I will be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2011

      45

      I think these muffins were quite nice. I chose not to add the sliced almonds on top but followed the recipe exactly other than that. The mix was definitely a dough, and they cooked up to be somewhat dense (but not nearly as dense as I expected) and surprisingly moist. My mom really liked them and I did too but I think I would probably make them in a muffin top pan next time because the top was by far far the best part (even without the extra sugar and almonds).

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Lemon Ricotta Muffins

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 263.2
     
    Calories from Fat 106
    40%
    Total Fat 11.8 g
    18%
    Saturated Fat 6.7 g
    33%
    Cholesterol 46.2 mg
    15%
    Sodium 255.8 mg
    10%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 17.2 g
    69%
    Protein 5.4 g
    10%

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