Sunday, August 7, 2011

nonna's lemon ricotta biscuits

I had a tub of ricotta cheese that I got from my CSA that needing using. Google brought me to this. Thanks to my CSA, I've had most of the fresh ingredients already on hand.

lemon ricotta muffins
originally by giada de laurentiis
adapted by me (alicia)

1/2 cup butter, softened (from my CSA)
1 cup sugar
1 tablespoon lemon zest (approx 2 lemons)
1 large egg (from my CSA)
1 cup ricotta cheese (giada recommends whole milk ricotta)
1 teaspoon lemon juice
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup kosher salt
1 cup milk (from my CSA)
frozen blueberries, however much you want

Preheat oven to 350. Line 18 muffin cups with baking liners (her recipe says 12 muffins but I had plenty of batter to spare).

In a mixer, beat on high together the butter, sugar and lemon zest (approx 2 minutes). Add the egg; beat. Add the lemon juice; beat. Add the ricotta; beat.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt.

Incorporate in three passes the dry ingredients and alternate with milk. Mix until incorporated.

Add in the blueberries, mix until incorporated.

Spoon the batter into the muffin liners.

Bake for approx 20 minutes, until golden brown.

Cool in the pan for 5 minutes, then turn out onto a wire rack to let cool completely. Store in an airtight container, in the fridge.


You can use whatever citrus you want for flavor: lemon, lime, orange. Add more zest if you want more punch.

Note: I always use a fresh box of baking powder when baking...just rotate it with the one in the fridge and use the old one for cleaning.

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