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Lemon Almond Ricotta Muffins

Sarah
  • 35 minutes
  • Serves 18

INGREDIENTS

2 cups

flour

1/2 tsp

baking powder

1/2 tsp

baking soda

salt

1 cup

sugar

1/2 cup

unsalted butter (softened)

zest of 2 lemons

1 cup

part-skim ricotta cheese

1

large egg (room temperature)

3 tbsp

fresh lemon juice

3/4 tsp

almond extract

1/3 cup

thinly sliced almonds