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Mini Lemon Ricotta Muffins


  • Author: The Sweet Cucina
  • Total Time: 25 mins
  • Yield: 36 Servings 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a mini muffin tin.
  3. In a large bowl, beat together butter and sugar.
  4. Add in the eggs, ricotta, lemon extract and lemon zest, mix until combined.
  5. Then beat in the flour, baking powder and poppy seeds.
  6. Divide batter equally using a cookie scoop.
  7. Bake for 15 minutes or until a toothpick comes out clean.
  8. Repeat with remaining batter.
  9. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breads
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 87
  • Sugar: 5.8 g
  • Sodium: 35.1 mg
  • Fat: 4.2 g
  • Saturated Fat: 2.6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 9.7 g
  • Fiber: 0.2 g
  • Protein: 2.3 g
  • Cholesterol: 12.5 mg