Ricotta-Lemon Muffins
Preparation time: 10 minutes
to prepare; 20 to 25 minutes to bake
Yield: About a dozen 2 1/2-inch muffins
Yield: About a dozen 2 1/2-inch muffins
My children love these easy, delicious,
high-protein muffins as a quick breakfast "grab" on a rushed school
morning. They also love finding these in their lunch bag or as an
after-school snack. I make several batches of muffins, then store
them in sealed plastic bags in the freezer. This way, I can pull
out a muffin (or several) as needed. They defrost quickly, and are
great split and toasted.
PROTEIN NOTE: To make these even higher in protein, you can substitute a good-tasting protein powder for 1/2 cup of the flour.
FLOUR NOTE: This recipe calls for part unbleached white flour and part whole wheat pastry flour, which is a very light, finely-milled whole wheat flour. If you can't find it, use all white flour.
Oil, butter, or oil-spray for
the pans
1 cup ricotta cheese
1 egg
1/2 cup milk
4 tablespoons melted butter
1 tablespoon minced lemon zest (heaping measure)
2 teaspoons vanilla extract
1 tablespoon lemon juice
5 to 6 tablespoons sugar
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup ricotta cheese
1 egg
1/2 cup milk
4 tablespoons melted butter
1 tablespoon minced lemon zest (heaping measure)
2 teaspoons vanilla extract
1 tablespoon lemon juice
5 to 6 tablespoons sugar
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon salt
- Preheat oven to 375°F oven. Lightly oil, butter, or oil-spray 12 2-inch muffin cups.
- In a medium-sized bowl, combine the ricotta, egg, milk, melted butter, vanilla extract, lemon zest and juice, and sugar, and beat together until well-blended.
- In a second medium-sized bowl, sift together the flour, baking powder, and salt. Make a well in the center, and pour in the wet mixture. Mix from the bottom of the bowl with just a few strokes until thoroughly combined. (Don't overmix.)
- Use a 1/3-cup measure with a handle– two soup spoons– scoop batter from the bowl into the prepared muffin cups. The cups should each be about 3/4-full.
- Bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean when inserted all the way into the center of a muffin in the middle of the pan.
- Remove from the oven, and cool in the pan for 10 minutes before removing. Eat the muffins hot, warm or at room temperature.
