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The lemon and ricotta muffins are very soft and fragrant, perfect to be enjoyed as a snack. How about you want to try this recipe?
Muffins are always welcome, they can be prepared in many different ways, they are always very successful, with chocolate, yogurt, coffee, apples, but today we offer you the lemon and ricotta version.
They are soft, delicate, perfumed to the point of making everyone’s mouth water. Let’s see together the perfect recipe that you can write down in the family recipe book or on your mobile phone, so you know what to prepare whenever you feel like it. You can serve them not only for breakfast, but as a snack they will be a success accompanied with a cup of milk and you will see how good they are.
Lemon and ricotta muffins: soft as a cloud
The advantage of muffins is that they stay soft for a long time if you store them under a glass bell jar or in an airtight container. Let’s see the sprint recipe!
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Ingredients for 6 people
- 2 eggs
- 150 g of sugar
- 200 g of flour
- 220 g of cottage cheese
- grated peel of one lemon
- juice of one lemon
- 50 g of butter
- 8 g of instant vanilla yeast for desserts
Method
In order to prepare these muffins, let’s start by draining the ricotta, then put it in a bowl with the sugar and mix well. We also get the juice that needs to be filtered. Wash the lemon and remove the peel, be careful not to grate the white part which is bitter. Then put the eggs and flour in a bowl and mix well.
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Using electric whisks, combine the butter, baking powder, grated lemon peel and finally the ricotta with the sugar, lemon juice and mix well.
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As soon as we get a homogeneous compound without lumps, transfer it into a muffin mold and bake in a hot oven at 180° for 20 minutes, take it out of the oven when cooked and serve warm. If you want you can add icing sugar.
Have a good break or breakfast!
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