makes 12 muffins
8 ounces all-purpose flour (1 3/4 cups)
¾ cup granulated sugar + 2 tablespoons sugar, divided
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup whole ricotta cheese
½ cup water
¼ cup extra virgin olive oil
2 tablespoons lemon zest
6 tablespoons lemon juice
1 large egg, lightly beaten
Preheat oven to 375°F. Prepare a 12 cup muffin tin with liners.
Combine flour, ¾ cup sugar, baking powder and salt. Whisk to combine.
Make a well in center. Add ricotta, water, oil, zest, lemon juice and
egg. Whisk ingredients together until just combined.
Divide batter among muffin cups. Sprinkle 2 tablespoons sugar over
muffins. Bake for 14-16 minutes or until a wooden pick inserted in center
comes out clean. Cool 5 minutes in pan on a wire rack. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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