1 3/4 cups Gluten Free Caputo flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 1-2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds
1 TBSP milk
turbinado sugar for sprinkling
Line 12 muffin cups with paper liners. (or a mini metal pan with liners) Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. (do not over beat with egg or muffins will be too cake like) Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then a pinch if turbinado sugar on each. Bake until the muffins just become pale golden on top, about 20 minutes
Alternative cooking using silicone mini muffin pan
-heat oven to 375F. Bake for 15-16 minutes with silicone pan on cookie sheet.. Turn oven to broil and broil for one minute or so if you like the tops more golden. You will get approx 48 mini muffins.
- Posted by Casey Melcer
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