1/2 cup powdered sugar (additional if needed to thicken)
2 -3 TB fresh squeezed lemon juice
zest from 1 lemon
Preheat oven to 375. Set up a baking sheet with
In a large bowl, whisk together the flour, sugar,
lemon zest and baking powder. Set aside
In a separate bowl, stir together the egg, ricotta
cheese, milk, olive oil, 2 TB of lemon juice and
the vanilla seeds. Pour the wet ingredients over
the dry and using a large spatula fold to combine
until incorporated. It will be a thick batter.
Using two teaspoons, divide the muffin batter
between the 12 muffin paper cups filling them 3/4
of the way up.
Bake for 18-20 minutes in the preheated oven, until
a toothpick inserted in the center comes out almost
clean. Transfer them to a cooling rack and let them
rest until cold.
Meanwhile, prepare the Lemon Glaze by whisking the
powder sugar and lemon juice together until
smooth. Spoon over the cooled muffins and sprinkle
with the reserved lemon zest. (Oops. I just
mixed the zest into the icing.)
Muffins were sort of small, may want to reduce to 9 muffins ?
0 Out of 5 from
You can add this Lemon Ricotta Muffins recipe to your own private DesktopCookbook.