Saturday, 9 May 2015

Honey-Lemon Ricotta Muffins

Life is the flower for which love is the Honey.- Victor Hugo

Spring began last week. We have already gone stargazing, camped out in our yard and one of my children has gotten a sunburn. We have killed mosquitoes and have been tempted to go swimming in our lake (hmmm, maybe not yet). We stumbled upon a rattle snake,  to later realize it was just a milk snake. And I can not tell you how many times my daughter has said to me, "It is so hot, why is it so hot? Aren't you hot?" No, this is not hot my dear little Canadian children. And that is just the first week of our Canadian spring.
Today we are going on another adventure. We are on our way to the Muskoka Region of Ontario. My husband and his band have a radio interview.  I love to travel, so we decided to all travel north together, about three more hours north. Why not?
These muffins I packed for our adventure. They are delicious. I used fresh honey that my sister in law picked up at a local farmers' store. 4 out of 4 children stuck in a car agree these are amazing! We all highly recommend these muffins for your next breakfast morning...or road trip.

Honey- Lemon Ricotta Biscuits (adapted from Nonna's Lemon Ricotta Biscuits )
Makes 12 muffins

2 cup flour ( I used 1 cup all purpose and 1 cup spelt)
1/4 cup ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup honey
1/4 cup brown sugar or coconut sugar
1/2 cup butter at room temperature
1 Tablespoon finely grated lemon zest
1 cup ricotta cheese
1 large egg
1 Tablespoon fresh lemon juice
1/2 teaspoon almond extract
lemon glaze;
1 cup icing sugar
1-2 Tablespoon fresh lemon juice

  1. Prepare a 12 cup muffin tin. Preheat oven to 350 degrees F.
  2. Combine flour, ground almonds, baking powder, baking soda, and salt in a medium bowl.
  3. Using an electric mixer beat butter, honey and lemon zest until well combined.  Beat in Ricotta, egg, lemon juice and almond extract.
  4. Add dry ingredients to the wet ingredients and stir just until blended. 
  5. Bake for about 20 minutes or until golden.  While baking, make glaze.
  6. For the lemon gaze: mix 1-2 Tablespoon lemon juice with one cup of icing sugar ( you can add more or less of the lemon juice to make the glaze the consistency you like)
  7. Remove muffins from oven, serve warm with the lemon glaze. Enjoy!

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