Blueberry Ricotta Muffins

• 2 Eggs
• 1 cup Ricotta
• 1 teaspoon Baking powder
• 5 tablespoons Maple syrup
• 1 Lemon
• 1 1/2 tablespoons Butter
• 1 cup Semolina
• 1 handful Blueberries

1. 1. Preheat oven to 360 F.
2. 2. Using an electric mixer or a whisk beat the eggs until slightly foamy (1-3 minutes).
3. 3. Add ricotta, 4 tablespoons of maple syrup, baking powder,1 teaspoon of grated lemon zest, 1 tablespoon of lemon juice, and semolina. Mix.
4. 4. Cut the cold butter into little tiny chunks and mix them into the muffin batter.
5. 5. Add fresh blueberries and mix.
6. 6. Pour the muffin batter into the muffin-shaped baking dish.
7. 7. Dip 4 thin round lemon slices into the maple syrup and place them on top of the muffins.
8. 8. Bake the muffins for 30-35 minutes.
9. 9. Take the muffins out and let them cool down for a few minutes.
10. Enjoy your breakfast!

eggs, ricotta, baking powder, maple syrup, lemon, butter, handful blueberries

Taken from food52.com/recipes/75818-blueberry-ricotta-muffins (may not work)