I love lemon in anything. Biscuits, cakes, muffins, tea .. you name it. It just a lovely taste when it baked. Its refreshing and I get bored of standard raspberry or whatever berry or chocolate muffins. BORING!
So I had some leftover ricotta and decided to mix things up and see what I could with it. Such a lovely morning or afternoon tea option.
I mixed this up so we had mini muffins and big muffins for wee size and big size lunchboxes.
I made 12 mini muffins, and 6 big muffins.
Ingredients:
2 cups of plain flour (you can swap it out for gluten free or wholemeal flour)
2 tsp baking powder
1/4 cup of brown sugar (or sweetener if you want to go sugar free)
Pinch of salt
1/2 cup ricotta
2 eggs, lightly beaten
1/2 cup of butter, melted/softened (or you can use 1/2 cup of coconut oil)
1/2 cup water
Zest and juice from 2 lemons
Optional: brown sugar for the tops of the muffins
Method:
Preheat your over to 180 degrees and grease up your mini muffin or big muffin tins, or both!
Mix the flour, baking powder, sugar/sweetener and salt until combined.
In a separate bowl, mix the ricotta, eggs, butter, water, lemon zest and lemon juice.
Add the wet ingredients to the dry ingredients and combine. Remember please don't overmix the ingredients as it makes the muffins tough.
Once combined, spoon the mixture into your muffin trays. I added a small pinch of brown sugar to the tops of the muffins to make it crusty on top. Its optional.
Note: Mini muffins take about 15 minutes to bake, and big muffins about 20-25 minutes. Keep an eye on the oven.
Once golden, take the muffins out and let them cool down. Enjoy!
