Lemony Ricotta Muffins

• 2 cups flour, all-purpose
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar plus extra for sprinkling
• 1 stick butter, unsalted 1/2 cup, at room temperature
• 1 tablespoon lemon zest finely grated, from 2 medium sized lemons
• 1 cup ricotta cheese low-fat or whole fat
• 1 large eggs
• 1 tablespoon lemon juice fresh
• 1/2 teaspoon almond extract
• 1/2 cup almonds thinly sliced

1. Line 12 muffin cups with paper liners or coat with cooking spray or grease with butter.
2. Preheat the oven to 350F (180C).
3. Sift or whisk together the flour, baking powder, baking soda, and salt in a medium bowl to blend.
4. Beat 1 cup sugar, butter, and lemon zest in a large mixing bowl with an electric mixer until light and fluffy.
5. Beat in the ricotta.
6. Beat in the egg, lemon juice, and almond extract.
7. Stir in the dry ingredients until just blended and incorporated (the batter will be thick and fluffy).
8. Spoon the batter evenly among the prepared muffin cups.
9. Sprinkle the sliced almonds and the extra sugar over the muffins.
10. Bake until the muffins just become slightly golden on top, 18 to 22 minutes.
11. Let cool in the muffin pan on the wire rack for about 15 minutes, remove muffins from the tin and place on a wire rack.
12. Serve warm or at room temperature.
13. Store at an air-tight container for a few days or they can be frozen well.

flour, baking powder, baking soda, salt, sugar, butter, lemon zest, ricotta cheese, eggs, lemon juice fresh, almond, almonds

Taken from recipeland.com/recipe/v/lemony-ricotta-muffins-52014 (may not work)