Wednesday, July 31, 2013

Lemon Ricotta Muffins

You know, I've always been a little leery of trying new things.  I love eating ricotta cheese (my best friend puts it in her amazing lasagna and it's like, the best thing EVER) but I've never had the nerve to actually trying eating something with ricotta in it.  I was the same way with sour cream until a few years ago.  I mean, you've had sour cream before, haven't you?  It's tangy!  I never understood exactly HOW a sweet dessert recipe could have sour cream and actually turn out okay.  But it works... somehow.  My feelings towards things made with ricotta cheese ran along those same lines.  Until now.  These muffins have converted me.

I'm not the biggest fan of very lemon-y things.  Despite the fact that my mom tells me I used to eat them when I was little - rind and all.  Maybe that's why I'm not crazy about really lemon-y things now.  I had too much of them when I was little.  But these muffins are not overly lemon-y at all!  They have just the right amount of tang that cuts through the sweetness of the muffins.  And the ricotta... oh Lord.  The ricotta cheese just makes these muffins melt in your mouth!  So drop whatever it is you're doing and go make these muffins.  They make a wonderful quick breakfast if you're on the go, like my husband and I are!

As a side note, this recipe calls for grated lemon rind and fresh lemon juice.  You can probably get those off of one large lemon but get two just in case.  If you've never had to use the rind off of a citrus fruit before, you are missing out.  There are such wonderful flavors to be had in those bright and shiny exteriors (keep away from the white part beneath)!  You'll quickly realize that using a Microplane Zester will become your best friend in the kitchen when you need those grated rinds.  If you try to use a fine cheese grater, you'll be there all day.  A zester is really what you need.

One more thing - zest BEFORE you juice!  If you just zest after juicing, it just gets awkward.

Lemon Ricotta Muffins
recipe courtesy of Cooking Light

1 3/4 c. All Purpose Flour
3/4 c. Sugar
2 1/2 tsp. Baking Powder
1/4 tsp. Salt
3/4 c. Ricotta Cheese, part-skin
1/2 c. Water
1/4 c. Olive Oil (I use extra virgin)
1 Tbsp. Grated Lemon Rind
2 Tbsp. Fresh Lemon Juice
1 Egg

Preheat your oven to 375.
Spray 12 muffin liners with cooking spray and put in your muffin pan, setting aside.
In a large bowl, mix together your flour, baking powder, sugar, and salt.
Using a different bowl, mix EVERYTHING ELSE together and stir until its all combined.
Now make a little well in the middle of your flour mixture.
Pour the ricotta cheese mixture into that little well.
Stir until moist - try not to overstir!
Now add your batter evenly to the muffin cups.
Bake for 16 minutes or until a cake tester/toothpick comes out clean.
Cool on wire rack for 5 minutes before removing to finish cooling.

These look really pale... cause they are.  Doesn't mean they aren't delicious!

No comments:

Post a Comment