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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    nancyal's Note:

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

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on May 27, 2002

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2002

      35

      I found this recipe quick and easy to prepare and to bake:) it tastes good too! yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2010

      45

      Pretty solid little muffin, I made it with grapeseed oil instead of butter, and sour milk instead of fresh milk. I also used the zest and juice of an entire lemon. The texture was good, the sweetness was good too, but I found the muffin kind of bland. Probably could do with at least the juice of a second lemon.

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

    Read All Reviews (4)

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    Nutritional Facts for Ricotta-Lemon Muffins

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 181.4
     
    Calories from Fat 68
    37%
    Total Fat 7.5 g
    11%
    Saturated Fat 4.5 g
    22%
    Cholesterol 39.6 mg
    13%
    Sodium 261.9 mg
    10%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 1.5 g
    6%
    Sugars 6.5 g
    26%
    Protein 5.6 g
    11%

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