I must confess here that I love Ricotta and always possess a few tubs of that fresh cheese in my refrigerator in case I decide to cook or bake something with it!
In fact, because of my squirrelly ways of stocking food, one of my numerous Ricotta pots in my fridge was very close to being out of date according to the inscriptions on the tub's lid, so I imperatively had to find a solution in order not to lose an ounce of this precious cheese that I venere for it's fabulous versatility... That's when I "fell" on this "Lemon Ricotta Muffins" recipe while frenetically googling around trying to find something that would meet my difficult criteriums. You see, generally, when I decide to cook or bake anything, it can take me hours and even days before I find what I'm looking for. I'm such a maniac when I have to choose a recipe that I often get a slight headache and feel desperate, because I still havent found what I'm looking for although I've already spent a considerable amount of time searching through my books, files and the internet!!! Sometimes, I can be a real nutcracker...
Well, those muffins had already been tested by Paula of the higly enjoyable "The Cookbook Junkie" from America. She had described them as the "best muffins ever" and she didn't lie! Paula herself had taken this recipe from her cookbook "Good Housekeeping Baking"...
So it is my turn to deliver this fabulous recipe! Those "Lemon Ricotta Muffins" are very delicate and fluffy; a real temptation. Their aroma is incredible as the lemon gives them a dreamlike citrusy perfume and the Ricotta offers a round taste that sends you up to the heavens above. They are just sweet enough, but not overpoweringly sugary. In fact, they are perfect!
Those muffins have revolutioned my palate, so what are YOU waiting for? Hop, hop, please go in you kitchen and bake! You'll see that your efforts will be rewarded...
2 Cups (300g) All-purpose flour (plain white flour)
1/2 Cup (110g) Castor sugar + 2 Tbs
2 1/2 Tsp Baking powder
1/2 Tsp Salt
1 Cup (250g) Ricotta cheese
1/3 Cup (84ml) Milk
6 Tbs (90ml) Unsalted butter, melted
2 Eggs (~50g)
2 Tsp Freshly grated lemon peel
1. Preheat oven to 200°C (400°F).
2. Grease twelve 2 ½” by 1 ¼” muffin-pan cups or line with paper baking liners.
3. In large bowl, stir together flour, ½ cup sugar, baking powder and salt.
4. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel.
5. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.
6. Spoon batter into prepared muffin-pan cups.
7. Sprinkle remaining 2 tablespoons sugar over muffins.
8. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean.
9. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.
To mix the fllour with the liquid mixture I used a fork.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!
Those muffins are delicious when served for breakfast with butter and/or lemon curd (see recipe).
(Ricotta -Pic by www.cheese.com)