Lemon Ricotta Muffins

Here is another muffin recipe I enjoyed from the sisterscafe blog. This would be a fun alternative to a roll -especially in the summer time. This muffin has a sunny and refreshing flavor! I made these two days in a row because I couldn't get enough of them. The trick is to make sure they are cooked well enough so they don't fall. But you don't want to over cook them. I found that if you press on the muffin top and it jiggles then they aren't done. If you press on the top and it bounces back then they are just right.

In a mixing bowl mix:

1 c. sugar
1/2 c. butter, very very soft
1 T. finely grated lemon zest (from 1 lemon)
1 c. whole-milk ricotta cheese
1 large egg
1 T. fresh lemon juice
1/2 tsp almond extract (do not use vanilla!)

Then add and mix:

2 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Spoon batter into muffin tins until 3/4 full. Sprinkle tops with sugar and sliced almonds.

Bake at 350 for 25 minutes