However, Spring is coming... sometime in the future... and at the very least March break is an excuse to celebrate! In honour (and prayer) of the sunny days to come, I whipped up a sunny yellow batch of lemon muffins - moist and tender thanks to homemade ricotta, spelt and quinoa flours, with the sweet-tart zing of Meyer lemons. In case the "party time" atmosphere wasn't clear enough, I busted out my stepbrother's homemade Limoncello for an adults-only icing. If you don't drink alcohol (like me) but want the full experience, you can of course use your favourite lemonade... it will be every bit as decadent!
Here's to springtime, March break, and looking forward to shedding those Winter coats for another six months!
Lemony Ricotta Muffins
Inspired by Lauren's recipe
3/4 cup full-fat ricotta cheese (I used homemade)
1/2 cup sugar
2/3 cup 1% milk
1/4 cup canola oil
zest of 5 Meyer lemons
1/4 cup Meyer lemon juice
1 large egg
1 1/2 cups spelt flour
1/4 cup quinoa flour (or more spelt)
2 1/2 tsp baking powder
1/4 tsp salt
¼ cup icing sugar
½ - 1 tsp Limoncello
- Preheat oven to 375°F. Line 10 cups of a muffin tin and set aside.
- In a bowl, beat together the ricotta, sugar, milk, oil, lemon zest, lemon juice, and egg until smooth.
- Add the dry ingredients and stir just until blended.
- Spoon into the pan and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together the icing sugar and Limoncello until thick but pourable. Spoon over cooled muffins and allow to set.
Amount Per Serving
Total Fat: 12.0 g
Cholesterol: 36.7 mg
Sodium: 115.0 mg
Total Carbs: 31.7 g
Dietary Fiber: 2.5 g
Protein: 5.8 g