Friday, November 30, 2012

Lemon Ricotta Muffins

              As I recover all of my photo's from my hard drive back into their rightful places in this blog, I figure I would take some time and post a great recipe that I found on for Lemon Ricotta Biscuits.  They are more like muffins.

              I did not stray much from the recipe.  I added lemon extract when it wasn't called for.  It seemed like right thing to add, and it was.  Everyone liked these.

             These muffins are very light, and they freeze and reheat amazingly well.  The little bit of lemon brings a little sunshine to a cold dreary day.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 1 tablespoon fresh lemon juice 
  • 1/2 tsp lemon extract
  • 1/2 teaspoon almond extract 
First, beat the butter with the sugar.  Once the sugar and butter are blended together, beat in the egg, ricotta, lemon juice, lemon extract, and almond extract.

In another bowl combine the flour, baking powder, baking soda, and salt.  Then slowly mix in the dry ingredients into the wet mixture.

Fill the muffin cups 3/4 of the way up.  If you have topping sugar, sprinkle that on top.  You can also place slivered almonds on top before baking.

Place the muffins in a preheated 350F oven for 20 minutes.

You can freeze them and reheat them in a microwave.  They tasted like they were just made even after microwaving.

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