Lemon Ricotta Muffins - Blechrein

Cakes and Biscuits - Reader

Lemon Ricotta Muffins

These delicious lemon muffins can be enjoyed without a bad conscience. Because of the use of creamy ricotta they are not only really nice and fluffy, but also much more figure-friendly.

Ingredients for about 15 muffins:

250 g flour

100 g of butter

150g sugar

250g ricotta

3 eggs

1 packet of baking soda

2 tbsp brown sugar

peel of an organic lemon

juice of half an organic lemon


Beat the eggs with butter, sugar, lemon zest, lemon juice and ricotta until foamy.

Mix flour with baking powder and stir in.

Preheat oven to 180 °C. Cut out squares of 12 x 12 cm out of Blechrein Black and press in the mould of a muffin form. Fill the dough up to half and bake for 15-20 minutes. Sprinke with icing sugar or frosting.


Baked on Blechrein Trend

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