Recipe

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• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 1 cup ricotta cheese
• 1 tsp vanilla extract
• 1 egg, beaten
• 1 lemon , juice and zest of
• 1 3/4 cups all-purpose flour
• 1/4 cup cornmeal
• 2 tsp baking powder
• 1/2 tsp kosher salt

• 1 Preheat oven to 350 degrees F.
• 2 Cream sugar and butter in a mixer for 2 minutes.
• 3 Add milk, ricotta, vanilla, egg, and lemon juice and zest. Mix on medium speed 1 to 2 minutes or until well combined.
• 4 In a small bowl, combine flour, cornmeal, baking powder, and salt. Mix well.
• 5 Add flour mixture to milk mixture and fold gently until just combined.
• 6 Spray muffin pan with nonstick spray or use paper muffin pan liners. Divide batter to make 12 muffins, about 1/4 cup batter each.
• 7 Bake 20 minutes or until golden brown.
• 8 Sprinkle with confectioner's sugar, if desired. (After cooling).