Lemon muffins with ricotta

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 70 g butter, melted
• 100 g ricotta or low-fat curd cheese
• 70 g milk
• 1 lemon(s), organic, peel and juice
• 2 eggs
• ½ tsp baking powder, approx. 8 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Makes about 10 muffins.

Preheat the oven to 180°C. Mix the butter with ricotta, milk, eggs, sugar, and grated lemon zest until the sugar has dissolved. Add the lemon juice and stir in. Mix the flour with the baking powder, sift it over the mixture, and stir to combine. Pour the batter into the muffin tins and bake in the oven for 12 minutes. If you like, you can drizzle with a lemon and powdered sugar glaze. To do this, mix 125g of powdered sugar with 1-2 tablespoons of lemon juice until smooth. The 220 calories refer to 10 muffins without glaze. Whether ricotta or low-fat curd is used makes no difference in the total calorie count.