Ricotta-Lemon Muffins

READY IN: 35mins
Recipe by nancyal

I found these on the Mollie Katzen website, they are delicious.

Top Review by MMers

Nice, delicate flavor...a breeze to make. Just for variety, I poked some individually quick frozen wild blueberries into the batter of 6 of these muffins (if you don't thaw them before you use them, they won't turn your batter blue!). M&Mers

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Lightly oil or spray 12 2-inch muffin cups.
  3. In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
  4. Beat until well blended.
  5. In a second medium size bowl, sift together the flours, baking powder, and salt.
  6. Make a well in the center and pour in the wet mixture.
  7. Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
  8. Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
  9. Fill 3/4 full.
  10. Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
  11. Remove from oven and cool in pan 10 minutes.
  12. Eat hot or warm or at room temperature.
  13. Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
  14. If you cannot find the whole wheat pastry flour, you may use all unbleached flour.

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