Monday, May 19, 2014

Lemon Ricotta Muffins for #MuffinMonday

When you mix baking soda with lemon juice in a batter, the result is a light and fluffy muffin. Add in butter and ricotta cheese for richness and these are easily some of best muffins you’ll ever eat. 

Last year I posted a couple of lists I called Blog Love Fest 2013 and Blog Love Fest, Part 2 to introduce you to some of my favorite bloggers. It just hasn’t happened yet but I have every intention of writing more Blog Love posts because, frankly, my list of bloggers I love just keeps growing. I can hardly keep up and I feel terrible when I am behind on my reading because I just know I’m missing something wonderful.

Which brings me to a great new Facebook group that I was invited to join. It’s called Fearless Friends Sharing Recipes and it was started by one of my favorite people, the fabulous Jenni Field from Pastry Chef Online. The best part is that it has 11 of my favorite bloggers (plus yours truly) sharing recipes in one convenient place, so I don’t have to worry about whether Facebook is going to choose to show me their posts - or not. I just scroll down the group wall and drool. :) Click on the link here and ask to join the community so you can drool with me. B.Y.O.N. (N is for napkins, you’ll need them.)

Anyhoo, a couple of weeks back, Fearless Friend Cheryl from Pook’s Pantry posted a photo of scrumptious lemon ricotta cookies and I was inspired to muffinize them. And don’t bother telling me that muffinize is not a word. I’ve just added it to my spellcheck dictionary and you would be wise to do the same. I have a feeling it's going to keep happening.

2 cups or 250g flour
3/4 cup or 150g sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Zest of 1 large lemon
2 eggs
1 cup or 250g ricotta cheese
1/3 cup or 80ml lemon juice
1/2 cup or 115g unsalted butter, melted and cooled

Preheat your oven to 350°F or 180°C. Butter your muffin pan or line it with paper liners. The batter turns out really fluffy so I got 15 muffins out of it, instead of the usual 12.

Combine the flour, sugar, salt, baking powder, baking soda and lemon zest in a large mixing bowl.

In another smaller bowl, whisk together the eggs, ricotta, lemon juice and melted butter.

Pour the wet ingredients into the dry ones and stir until just mixed through.

Divide the mixture between the muffin cups.

Look how fluffy!

Bake in your preheated oven for 20-25 minutes or until golden.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.


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