Lemon ricotta muffins

2 Cups (300g) All-purpose flour (plain white flour)

1/2 Cup (110g) Castor sugar + 2 Tbs

2 1/2 Tsp Baking powder

1/2 Tsp Salt

1 Cup (250g) Ricotta cheese

1/3 Cup (84ml) Milk

6 Tbs (90ml) Unsalted butter, melted

2 Eggs (~ 50g)

2 Tsp Freshly grated lemon peel

Method:

1. Preheat oven to 200 ° C (400 ° F).

2. Grease twelve 2 Ѕ "by 1 ј" muffin-pan cups or line with paper baking liners.

3. In large bowl, stir together flour, Ѕ cup sugar, baking powder and salt.

4. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel.

5. Make well in center of flour mixture and pour in ricotta mixture- stir until just moistened.

6. Spoon batter into prepared muffin-pan cups.

7. Sprinkle remaining 2 tablespoons sugar over muffins.

8. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean.

9. Immediately remove from pan- serve warm. Or cool on wire rack to serve later.

Remarks:

To mix the fllour with the liquid mixture I used a fork.

The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Do not continue stirring no matter how hard it is, resist the impulse!

Serving Suggestions:

Those muffins are delicious when served for breakfast with butter and / or lemon curd (see recipe).