Description
Delightful Lemon Ricotta Pancake Muffins that are fluffy and light with a zesty lemon flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ricotta cheese
- 2 large eggs
- 2 teaspoons lemon zest
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the ricotta cheese, eggs, sugar, milk, lemon zest, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to three days.
- Wrap each muffin in plastic wrap and place in a freezer-safe bag for up to three months.
- Reheat in the microwave for 15-20 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Lemon, Ricotta, Pancake, Muffins, Breakfast, Brunch