Italian

Lemony Ricotta Muffins is for Dessert.

Lemony Ricotta Muffins takes 30 minutes to prepare.

Lemony Ricotta Muffins takes 17 minutes to cook.

Lemony Ricotta Muffins makes 10 servings.

The ingredients for Lemony Ricotta Muffins are:

3/4 cup full-fat ricotta cheese (I used homemade: http://www.yummysmells.ca/2012/05/richer-ricotta.html)
1/2 cup sugar
2/3 cup low fat milk
1/4 cup canola oil
grated Meyer lemon zest from about 4 medium-sized lemons
1/4 cup meyer lemon juice
1 large egg
1 1/2 cups spelt flour
1/4 cup quinoa flour (or more spelt)
2 1/2 tsp baking powder
1/4 tsp salt
---Icing---
? cup icing sugar
? - 1 tsp Limoncello

Here is how you make Lemony Ricotta Muffins:

Preheat oven to 375?F. Line 10 cups of a muffin tin and set aside.In a bowl, beat together the ricotta, sugar, milk, oil, lemon zest, lemon juice, and egg until smooth.Add the dry ingredients and stir just until blended.Spoon into the pan and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.---Icing:Whisk together the icing sugar and Limoncello until thick but pourable. Spoon over cooled muffins and allow to set.Serving Size: Makes 10 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Lemony Ricotta Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 250.8

• Total Fat: 12.0 g
• Cholesterol: 36.7 mg
• Sodium: 115.0 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 2.5 g
• Protein: 5.8 g

Lemony Ricotta Muffins is Italian cuisine.

The dietary needs meet for Lemony Ricotta Muffins is Vegetarian