There are some flavours that I think are a perfect match and ricotta and lemon are definitely on the top of the list. It is a very common combination in Italian pâtisserie and when you try it out, you will understand why. Ricotta is a very mild cheese that is often used in Italian sweets as a substitute for fatter ingredients like crema pasticcera or whipped cream… you save on some calories and you do not compromise with flavour. Actually, I find that ricotta gives a more rounded and somewhat fuller taste to certain sweets than other ingredients. Lemon adds freshness and cleanses your palate! I was looking for something to take to a friend’s tea party and when I saw these beauties at Rosa’s Yummy Yums, I could not resist! I am so glad I made them: they were light, refreshing, delicious and full of flavour. They are great for a tea party, but they would be perfect for breakfast too! Enjoy!
Recipe adapted from Rosa’s Yummy Yums
Ingredients:
300 gms – 2 cups flour
110 gms – ½ cup caster sugar + 2 tbsp
2 ½ tsp baking powder
½ tsp salt
250 gms – 1 cup ricotta
85 ml – 1/3 cup milk
90 ml – 6 tbsp unsalted butter, melted
2 eggs
2 tsp lemon zest, grated
In a bowl, mix together the flour, ½ cup sugar, baking powder and salt. In another bowl, mix together the ricotta (mash it well with a fork), milk, cooled melted butter, eggs and lemon zest. Now mix the dry ingredients with the wet ingredients until just combined. Do not over mix the batter or your muffins will come out tough.
Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾. Sprinkle the remaining 2 tablespoons of sugar over the muffins.
Bake them in a preheated fan forced oven at 200°C – 400°F for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
You can either serve these warm or at room temperature, with tea or milk!
Ricotta and Lemon Muffins
Ingredients
- 300 gms – 2 cups flour
- 110 gms – ½ cup caster sugar + 2 tbsp
- 2 ½ tsp baking powder
- ½ tsp salt
- 250 gms – 1 cup ricotta
- 85 ml – 1/3 cup milk
- 90 ml – 6 tbsp unsalted butter melted
- 2 eggs
- 2 tsp lemon zest grated
Instructions
-
In a bowl, mix together the flour, ½ cup sugar, baking powder and salt. In another bowl, mix together the ricotta (mash it well with a fork), milk, cooled melted butter, eggs and lemon zest. Now mix the dry ingredients with the wet ingredients until just combined. Do not over mix the batter or your muffins will come out tough.
-
Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾. Sprinkle the remaining 2 tablespoons of sugar over the muffins.
-
Bake them in a preheated fan forced oven at 200°C – 400°F for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
-
You can either serve these warm or at room temperature, with tea or milk!
It is the end of the month again! Which means it is time to check out the great round up that Nancy from Spicie Foodie has put together of some of the best recipes from the blogosphere! Check out Your Best Recipe of August! I am contributing my Granita al Caffè con Panna to it! Have fun browsing!
Looks Gorgeous…
Lemon and ricotta does go well..
I always get to see a new fresh look to recipes on ur blog..
Hope you are doing well Manu!!
This recipe is something I must try. I never baked with ricotta, well, long long time ago I made a ricotta cake but wasn’t good, so I guess that is why I didn’t give a new chance to the ricotta, but after this recie, I should.
I love the sound of the lemon with the ricotta.
I real delighted to find this site on bing, just what I was searching for 😀 also saved to my bookmarks.