As we sit on the edge of our seats waiting for spring to truly arrive, for the earth to nudge crocuses and daffodils out of their lightless hibernation, for the air temperature to release us from wool and fleece, here’s a recipe to help coax it in.
Not even spring can resist these Ricotta Lemon Muffins. Irene Pickering gave me the recipe. Irene also gave me a Meyer Lemon tree. I picked two lemons from that tree to make these. Lucky me.
Open one of these muffins warm from the oven; inhale the lemon draft; taste the ephemeral crumb. This is what lemons want to grow up to be. These muffins would be a beautiful addition to Easter brunch, but make an extra one, and set it out for Primavera. We need to do anything we can to get her here.
Ricotta and Lemon Muffins
makes 12 muffins
1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup part-skim ricotta cheese
½ cup water
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
2 tablespoons Swedish Pearl or turbinado sugar
1. Preheat oven to 375
2. Spoon flour into measuring cups; level with a knife. In a large bowl combine flour, sugar, baking powder and salt; make a well in center. In a separate bowl combine ricotta, water, lemon rind, lemon juice and egg. Add to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Spoon batter into cups. Sprinkle turbinado sugar over batter.
4. Bake at 375 for 16 minutes or until a pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.