Soft and fluffy lemon ricotta muffins

One of the best things about cooler weather is the citrus fruit.  I love my lemon butter and lemon delicious during winter - and am always on the lookout for a new lemon recipe.    I found a recipe ages ago for lemon & almond muffins and I made it once and I didn't really like the almonds in it.  It seemed to take the real lemon-y-ness a bit dull - the flavours were a bit competitive, also was a bit dry.  So I of course adapted my own version using some leftover ricotta I made for my slowcooker cannelloni.  Success!

These are just delightful, and I must admit lovely warm with a dollop of cream but will equally be loved in a lunchbox!  Put them in the freezer and zap them one at a time in the microwave (40 seconds!) to get a warm pick-me-up on a cold day.

Ingredients:

125g butter at room temperature

zest and juice from 2 lemons

1 cup icing sugar or icing mixture

1 cups ricotta cheese

2/3 cup milk

2 cups self raising flour

Method:

Preheat oven to 180 degrees fan forced

Beat butter, sugar and lemon zest until fluffy.

Add egg, lemon juice and ricotta.  Give it a good whipping.

Take off mixer and stir through the milk then gently fold in the flour 1/2 a cup of a time.

Spoon into muffin/cupcake papers and bake for 15-20 minutes

Serve!

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