“Thanks to ricotta cheese, the muffins remain moist even after baking” – says Jada De Laurentis about her excellent mini muffins, soaked in fresh lemon juice, which gives them a bright taste, and украшенных almond ными лепестками. 
Time: 35 мин. Complexity: Medium Quantity: 12 pcs. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp. plus 1 tsp sugar or more to sprinkle
- 1/2 tbsp. (110 g) unsalted butter temperature
- 1 tbsp. l finely grated lemon zest (from 2 lemons)
- 1 tbsp. ricotta cheese
- 1 large egg
- 1 tbsp. l fresh lemon juice
- 1/2 tsp almond extract
- 1/3 Art. almond petals
Recipes with similar ingredients: premium flour, lemon zest, ricotta cheese, eggs, lemon juice, almond extract, миндаль
Recipe preparation:
- Insert 12 paper tins into the cupcake pan. Preheat oven to 180C.
- In a medium-sized bowl, combine flour, baking powder, soda and salt. In a large bowl, whisk 1 tbsp. sugar, butter and lemon zest to make the mixture airborne. Add ricotta and beat. Enter the egg, lemon juice and almond extract. Add dry ingredients and mix until homogeneity (the dough should be thick and airy).
- Sort the dough into tins. Sprinkle with almonds and leftover 1 tsp Sahara. Bake mini muffins until they are light golden in color, about 20 minutes Cool slightly. Serve the muffins warm or room temperature.
