Lemon Ricotta Muffins

1 cup flour
3/4 cup cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup ricotta cheese
1/2 cup water
1/4 cup canola oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla bean paste

Preheat oven to 375°F. Line a muffin tin with liners.

In a large bowl whisk together the flours, sugar, baking powder, and salt.

In a different bowl fold together the egg, ricotta, water, oil, lemon juice, lemon zest, and vanilla.

Mix wet ingredients into dry ingredients. Do not over mix.

Divide batter into prepared muffin tin. Bake 16 minutes, or until a toothpick inserted comes out cleanly.

Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack.

Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan


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