Ricotta-Lemon Muffins
"I found these on the Mollie Katzen website, they are delicious."
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup ricotta cheese
- 1 egg
- 1⁄2 cup milk
- 4 tablespoons melted butter
- 1 tablespoon minced lemon, zest of (, heaping)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 6 tablespoons sugar
- 1 cup unbleached flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
directions
- Preheat oven to 375 degrees.
- Lightly oil or spray 12 2-inch muffin cups.
- In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
- Beat until well blended.
- In a second medium size bowl, sift together the flours, baking powder, and salt.
- Make a well in the center and pour in the wet mixture.
- Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
- Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
- Fill 3/4 full.
- Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
- Remove from oven and cool in pan 10 minutes.
- Eat hot or warm or at room temperature.
- Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
- If you cannot find the whole wheat pastry flour, you may use all unbleached flour.
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Reviews
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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 -
I found this recipe quick and easy to prepare and to bake:) it tastes good too! yummy! -
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. -
In the oven as i type - what a quick treat to whip up - I doubled the lemon juice and reduced the butter and it looks wonderful. P.S. tastes wonderful too
Tweaks
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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.
RECIPE SUBMITTED BY
nancyal
Clyde, New York
I love to read cookbooks and collect them. My son always says he refuses to feed my habit, but ends up buying me cookbooks just the same. He knows my joy in receiving one.
I work at the local library and love my job.
