Recipe: Lemon Ricotta Poppy Seed Muffins

LEMON RICOTTA POPPY SEED MUFFINS

"Serve these moist, tangy muffins with fresh fruit for breakfast or afternoon tea. You will need a muffin tin and paper liners."

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup unsalted butter, room temperature
1 cup sugar
1 tablespoon lemon zest
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk (as needed)

Heat oven to 350 Degrees F. Line 12 muffin cups with paper liners.

Whisk flour, baking powder, baking soda, salt and poppy seeds together in medium bowl.

In larger bowl, mix butter, sugar, and lemon zest together until light. Beat in ricotta until smooth. Add egg, lemon juice and vanilla and beat until combined.

Add dry ingredients to wet and stir, or beat on low speed just until combined. Batter will be very thick. Stir in enough milk to get a batter that you can spoon into the muffin cups. Divide batter among muffin cups.

Bake until pale golden on top, about 20 to 25 minutes.

Makes 12 muffins
Source: The Plain Dealer, August 17, 2010
Adapted from: The Complete Idiot's Guide to Cheese Making by Jim Leverentz

I was able to find the recipe online ..... the recipe sounds very good!