I am supposed to be on a diet. Turns out I am not very good at this. I am better at the “Eat Everything in Sight and then Eat Dessert” diet. You may be familiar with it. I think it is well known and quite popular.
Tonight I gave up entirely whilst trying to think of something to make for dinner. Halfway between deciding whether I should have salad or steamed vegetables, I decided to make muffins. As you do. Lemon Ricotta Muffins. Because I had leftover ricotta and some lemons. I did not not need to make them. I shouldn’t be eating them. But, dammit, I started making them and then one thing led to another and, well, you know. I took a photo but it’s not great. Bad lighting and a general air of couldn’t-be-bothered. You’ll just have to trust me.
So here’s my recipe. I basically looked at recipes and then combined different ones together, based on what I had in terms of ingredients. I wasn’t sure if it would even turn out, but they are actually quite light and fluffy and yummy and lemony. I’m not really selling this, am I? They’re nice, anyway and just the thing for this freezing cold Winter night, with a cup of tea, and MasterChef on the telly. I can worry about diets tomorrow.
Lemon Ricotta Muffins
2 cups Plain Flour
1/2 teaspoon Bicarb
1/2 teaspoon Baking Powder
3/4 cup Caster Sugar
1 cup Smooth Ricotta
1/2 cup Sunflower Oil
Zest of 2 Lemons
1/4 cup Lemon Juice
Whisk wet ingredients together in a large bowl until combined.
Sift dry ingredients over this mixture and fold in until just combined.
Half fill greased muffin tins (I used medium sized ones) and bake at 180 degrees Celcius for approx 30 minutes.
Remove from oven, let cool for a few minutes and then pop out on to a baking rack to cool completely. Dust with icing sugar if desired and serve! Nice served warm with a little bit of lemon curd.