Every Sunday in January we’ve had a ritual. We’ve been shooting in a 3D archery tournament and on the way home we stop at the Italian market in our neighbourhood for lunch. From the veal parmagiana, brick oven pizza, lasagna’s and then there’s the dessert counter! The food is delicious especially the cannoli that is highly addictive. But on top of serving a fantastic hot lunch, the market offers all sorts of authentic Italian delights. The other day I had a lemon ricotta muffin with my cappuccino and decided it had to be replicated at home. I made mine gluten free, but you can use regular flour if you’d like and swap out the regular ricotta for the low fat version- or not, either way they are Delizioso!

Lemon Ricotta Muffins (Gluten-Free) Print Recipe

Makes 12 or 6 extra-large muffins

Pre-Heat oven to 350°

Ingredients

• 1  3/4 cup Gluten Free All Purpose Flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese, low fat
• 1/2 cup water
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 teaspoon vanilla extract
• 2 large egg, lightly beaten
• 1 tsp honey

Directions

• In a medium bowl, combine flour, sugar, baking powder and salt.
• Add water, 2 Tbsp lemon juice, olive oil,  vanilla extract and eggs.
• Mix thoroughly for 30 seconds, blend until smooth.
• Fill each muffin cup half way. Divide out the ricotta cheese in each cup.
• Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Mix remainder of lemon juice and honey together- brush on top of muffins once baking has completed and they are still hot.