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Lemon Almond Ricotta Muffins
Food & Drink
2 c. flour
½ tsp. baking powder
½ tsp. baking soda
1 c. sugar
½ c. unsalted butter, softened
zest of 2 lemons
1 c. part-skim ricotta cheese
1 large egg, room temperature
3 tbsp. fresh lemon juice
¾ tsp. almond extract
⅓ c. thinly sliced almonds
Line 18 regular-sized muffin cups with paper liners.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine sugar, butter, and lemon zest. Beat until light and fluffy.
Beat in the ricotta.
Beat in the egg, lemon juice, and almond extract.
Add the dry ingredients to the mixing bowl, and beat until just blended.
Divide the batter evenly among the prepared muffin cups, filling almost to the top of the paper liner.
Sprinkle the almonds evenly over the muffins.
Bake at 350 degrees until the muffins are light golden brown on top, about 20-25 minutes.