Strawberry-Lemon Ricotta Muffins
by Editorial Staff
Recipe for making muffins with strawberries, lemon zest, lemon juice, ricotta, buttermilk and vanilla extract.
Cook: 30 mins
Servings: 12
Ingredients
- Baking powder – 1 1/2 Teaspoons
- Salt – 1/2 Teaspoon
- Soda – 1/8 Teaspoon
- Lemon zest – 1
- Large eggs – 2 pieces
- Vanilla extract – 1
- Lemon juice – 1
- Unsalted butter – 4 Tbsp. spoons
Directions
- Preheat the oven to 175 degrees. Spray a 12-compartment muffin tin with spray oil or line with paper muffin liners. Melt and cool the butter. Peel the strawberries and cut into pieces.
- In a large bowl, stir together flour, baking powder, salt and baking soda. In a medium bowl, grind the lemon zest and sugar. Whisk with eggs, ricotta cheese, buttermilk, vanilla extract, lemon juice and ghee.
-
Pour the egg mixture into the dry ingredients and stir until smooth. Add chopped strawberries and stir gently until the berries are evenly distributed throughout the dough.
- Divide the dough evenly between the 12 muffin pan. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18-22 minutes. Remove the dish from the oven and place it on a rack, let it cool slightly for about 5 minutes. Then remove the muffins from the mold with a knife and allow to cool completely.
- Bon appetit!
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