Ricotta And Lemon Muffins - cooking recipe

Ingredients

2 cups self-rising flour, sifted
3/4 cup plus 1 tbsp packed brown sugar
1 None lemon, peel finely grated
1 cup buttermilk
1/4 cup olive oil
1 None egg, lightly beaten
1 cup ricotta cheese

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Combine flour, 3/4 cup of the brown sugar and lemon peel in a large bowl.
Whisk buttermilk, oil and egg in a medium bowl. Add to flour mixture with 3/4 cup of the ricotta, stirring until just combined. Do not over-mix.
Spoon mixture into muffin cups, filling each 2/3 full. Top with remaining ricotta and sprinkle with remaining 1 tbsp brown sugar.
Bake for 20-25 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; completely on wire rack.