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Lemon Ricotta Muffins Recipe


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     Lemon Ricotta Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   15 min

1 lemon - zested
3/4 c sugar
1 1/2 cups flour
2 1/2 tsp baking powder
2 TB fresh squeezed lemon juice
seeds from 1 vanilla bean
3/4 cup whole milk ricotta cheese
4 TB whole milk
1/3 cup extra light olive oil
1 large egg
Lemon Glaze / Icing
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 muffin cups. 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. Fold gently. 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.)
Serving Suggestions
Muffins were sort of small, may want to reduce to 9 muffins ?

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