Tuesday, June 14, 2011

Lemon Ricotta Muffins

                  It was my very first time to  use olive oil in  desserts ...strange ,yet true!!
But they came out awesome . One of the most moist  and silky muffins I've ever made.

  Partially inspired from gastronomy

  • 7 9/10 ounces all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
*Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients(except sugar); make a well in center.

*Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

*  Add the lemon rind to your sugar then rub them between your fingers .

* Add the dry ingredients to the wet batter.
*Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups.  Bake at 375°, 180 c for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

  To make the glaze combine 2 ts of lemon juice with 1/4 cup of powdered sugar , mix well and drizzle on your muffins ..Yummmy!

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