RICOTTA MUFFINS: delicious for breakfast or as a snack!

published on 13 April, 2026 at 17:37

INGREDIENTS

130g (1/2 cup) ricotta

Zest of 1 lemon

80ml (1/3 cup) sunflower oil

80ml (1/3 cup) milk

3 eggs

100g (1/2 cup) + 20g (1 tbsp) sugar

250g (2 cups) all-purpose flour

10g (3/4 tbsp) baking powder

For decoration:

Powdered sugar

METHOD

1. In a bowl, mix the ricotta with the lemon zest, sunflower oil, and milk until smooth.

2. In a separate bowl, whisk the egg yolks with the sugar until light and creamy. Add to the ricotta mixture and mix well.

3. Sift in the all-purpose flour and baking powder, then stir until combined.

4. In another clean bowl, whip the egg whites with the remaining sugar until stiff peaks form. Gently fold them into the batter using a spatula.

5. Pour the mixture into a muffin tin lined with paper cups and bake at 180°C/360°F for 18 minutes.

6. Let the muffins cool, then dust with powdered sugar and serve.

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