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Wednesday, March 26, 2014

Lemon Ricotta Muffins

Every day, every walk we take, Clyde picks up a stick or a branch along the way.

Today, this one stopped him in his tracks.  He turned around and looked at me as if to say, "Yikes!"  Then he did an about-face and dragged me home.

We came home and he promptly took a nap so he could sleep off his trauma.

While he slept, I baked a batch of muffins.

  I wanted to take a picture of the muffins, and the best place for natural light is on this bench in my dining room.

Gus understands the meaning of "look but don't touch."  Clyde--not so much.  Good thing he was sleeping.

If you haven't yet entered the giveaway for the Whole Foods gift card, head on over to this post and leave a comment telling me what your favorite comfort food is.  The winner will be announced on March 31.  Good luck!

Today's Playlist

  • "The Girl Got Hot"...Weezer
  • "In One Ear"...Cage the Elephant
  • "Dani California"...Red Hot Chili Peppers
  • "Glamour is a Rocky Road"...My Life With The Thrill Kill Kult
  • "Teenagers"...My Chemical Romance

Lemon Ricotta Muffins  (Adapted from Cooking Light)
  • 1 3/4 cups flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta
  • 1/2 cup water
  • 1/4 cup olive oil
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 egg
sanding sugar, for sprinkling on top (optional)

Gather your ingredients.

Preheat your oven to 375 degrees.  

Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

Zest the lemon.  You will end up with about 2 tablespoons of zest, which is exactly what you need!

Funny how that works out.

Squeeze the juice out of the now-bald lemon.

In a large bowl, add the flour, sugar...

baking powder...

and salt.

Whisk together.  Make a well in the center and set aside.

In a medium bowl, place the ricotta, water...

olive oil...

lemon zest & juice...

and the egg.

Whisk together.

Add the ricotta mixture to the well in the flour mixture.

Stir just until moistened.

Divide batter evenly among prepared muffin cups.  I used a 1/4 cup measuring cup to scoop it into the cups.

Sprinkle the sanding sugar on the tops of the muffins.

Bake in your preheated 375-degree oven for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly golden.

For the record, my muffins took 20 minutes.

Cool in pan on a wire rack for 5 minutes.  Remove the muffins and cool completely on wire rack.



  1. Perhaps Clyde wonders why you need all these sticks? He apparently has a job - carrying sticks home for his Person and is diligent in his duty. I think he deserves a muffin. Happy SYC Thursday

  2. Clyde is such a cutie!! Thanks for sharing a sweet recipe! Have a wonderful weekend! xo Heather

  3. Clyde is too funny! Sure hope he over came that traumatic experience. lol! These muffins look divine! I bet the ricotta makes them so moist. Thanks for sharing the recipe with SYC.

  4. OMG, too funny about the big stick, poor Clyde! Your Gus is really well behaved, so close to those luscious muffins. Love all things lemon, your recipe sounds great.


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