Ok, so now it’s the New Year and many of us have set our New Year’s resolutions. Some of these resolutions include cutting back on our sugar intake, which can be a bit difficult considering we have all just given ourselves a free pass to eat Christmas Cookies for breakfast, lunch and dinner. Er wait, was that just me?
Anyhoo, I’m a big believer on easing into the New Year. So I made these sweet, moist and delicious muffins, which went much too quickly at my house.
I loved the combination of lemon zest and almond extract with the added moisture from the ricotta cheese. It was a pleasing and light, yet satisfying muffin if I do say so myself, and I do.
Enjoy! And good luck on those New Year’s Resolutions! By the way, one of mine is to count a new blessing each and everyday. (*Scroll down for todays.)
What’s one of your resolutions?
Lemon Ricotta Almond Muffins
(adapted from The Food Network)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 tbsp sugar for sprinkling
1/2 cup (1 stick) unsalted butter, room temp
Zest of 1 lemon
Juice of 1/2 of a lemon
1 cup whole-milk ricotta cheese ( I used 3/4 cup and 1/4 cup plain yogurt as that was what I had)
2 teaspoons almond extract
1/4 cup thinly sliced almonds
Line 12 muffin cups with paper liners or spray with non-stick baking spray. Preheat oven to 350 Farenheit.
In a large bowl, beat 1 cup of sugar, butter and lemon zest until fluffy. Beat in ricotta, egg, lemon juice, and almond extract. Add the dry ingredients in and mix just until combined, batter will be thick. Spoon out batter into prepared muffin cups. Sprinkle with sliced almonds and remaining 1 tablespoon of sugar. Bake 20 minutes, or until slightly golden on top.
*Today’s blessing is brought to you by “chubby little hands playing peek-a-boo.” I love those little hands so much.