Lemon Ricotta Muffins

These delicious lemon muffins can be enjoyed without a bad conscience. Because of the use of creamy ricotta they are not only really nice and fluffy, but also much more figure-friendly.

Ingredients for about 15 muffins:

250 g flour

100 g of butter

150g sugar

250g ricotta

3 eggs

1 packet of baking soda

2 tbsp brown sugar

peel of an organic lemon

juice of half an organic lemon

Preparation:

Beat the eggs with butter, sugar, lemon zest, lemon juice and ricotta until foamy.

Mix flour with baking powder and stir in.

Preheat oven to 180 °C. Cut out squares of 12 x 12 cm out of Blechrein Black and press in the mould of a muffin form. Fill the dough up to half and bake for 15-20 minutes. Sprinke with icing sugar or frosting.

 

Baked on Blechrein Trend