Ricotta and Lemon Muffins

Ricotta and lemon muffins are light and delicious treats, ideal for breakfast or a snack. The presence of the ricotta makes them soft, and the lemon zest gives a fresh and pleasant aroma.

Ingredients

• 250 g of ricotta
• 200 g of all-purpose flour
• 150 g of sugar
• 2 eggs
• 100 ml of sunflower or corn seed oil
• Grated zest of 1 untreated lemon
• 1 sachet of baking powder (about 16 g)
• A pinch of salt
• Icing sugar (for decoration, optional)

Preparation

1. Preheat the oven to 180°C and prepare a muffin tin, lining it with paper liners.
2. In a bowl, whisk the eggs with the sugar until the mixture is light and frothy.
3. Add the ricotta to the mixture and mix well to blend.
4. Mix in the oil and grated lemon zest, stirring gently.
5. In another bowl, sift the flour with baking powder and a pinch of salt.
6. Fold the dry ingredients into the ricotta and egg mixture, stirring with a spatula until you have a smooth and homogeneous batter.
7. Fill the paper liners to about 2/3 of their capacity.
8. Bake the muffins in the preheated oven for about 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
9. Let the muffins cool on a wire rack before dusting them with icing sugar.

Curiosity

Lemons are known for their beneficial properties and their ability to enhance flavors, particularly valued in Italian pastries. Often paired with ricotta in recipes, they create a perfect balance of flavors, resulting in treats like these muffins that are appreciated for their freshness and lightness. In Italy, the combination of ricotta and lemon is also typical of some traditional cakes, especially in the southern regions.