Lemon Ricotta Muffins

Over the holidays, we typically eat a lot of indulgent foods. The desserts, cookies, cakes, chocolates and all that.. but also delicious breakfasts. Muffins are relatively easy to make and these are no exception. What use is breakfast if you spend all day making them? Ricotta tends to add a nice light texture to baked goods and these were delicious with a light lemon flavour. I found them a bit on the dry side and I wonder whether that was because I used light ricotta.  The recipe was adapted from A Year in the Kitchen, who adapted them from Rosa’s Yummy Yums. A perfect muffin which contrasted and complemented our overindulgences this holiday season.

This is my submission for the new year’s Weekend Herb Blogging, hosted by Haalo at Cook (Almost) Everything at Least Once.

Lemon Ricotta Muffins

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup light ricotta cheese (full fat may be better)
1/2 cup milk
6 tablespoons butter, melted
2 eggs
zest of 2 to 3 lemons

1. Preheat oven to 400F and line a muffin pan with paper liners or grease with shortening.

2. Stir together flour, sugar, baking powder and salt in a large bowl.

3. In another smaller bowl, whisk together the ricotta, milk, melted butter, eggs and lemon zest.

4. Make a well in the dry mixture, pour in the wet mixture and fold together until just incorporated (be very careful not to over mix).

5. Spoon the batter into the muffin tins.

6. Bake for 25 minutes until the muffins are golden brown on top.

Makes 12 muffins