Lemon Almond Ricotta Muffins with Almond Glaze

INGREDIENTS

1 3/4 cups

all-purpose flour

3/4 cup

granulated sugar

2 tsp

baking powder

1 tsp

salt

3/4 cup

ricotta cheese (I used part-skim)

eggs

1 stick

unsalted butter (equivalent to 8 tbsp or 1/2 cup), melted

1/2 tsp

almond extract

3 tbsp

freshly squeezed lemon juice (amount from two small lemons)

1 3/4 tsp

grated lemon rind (from two small lemons)

1/3 cup

sliced almonds

1/2 cup

plus 2 tbsp confectioners' sugar

1 tbsp

milk

1/4 tsp

almond extract