Directions:
- Line 12 muffin cups with paper liners.
- Preheat oven to 350 degrees.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
- In a large bowl, using an electric mixer, beat 1 cup sugar, butter, and lemon zest until light and fluffy.
- Beat in the ricotta.
- Beat in egg, lemon juice, and almond extract.
- Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- Divide the batter among the prepared muffin cups.
- Sprinkle the almonds and some sugar over the muffins.
- Bake until the muffins just become pale golden on top, about 20 minutes.
- Cool slightly.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.63 Kcal (1150 kJ) | ||
| Calories from fat | 117.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 20% | |
|---|---|---|---|
| Cholesterol | 46.29mg | 15% | |
| Sodium | 175.05mg | 7% | |
| Potassium | 100.82mg | 2% | |
| Total Carbs | 34.1g | 11% | |
| Sugars | 16.9g | 68% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 5.81g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 346.47 Kcal (1451 kJ) | ||
| Calories from fat | 148.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 20% | |
|---|---|---|---|
| Cholesterol | 58.4mg | 15% | |
| Sodium | 220.84mg | 7% | |
| Potassium | 127.19mg | 2% | |
| Total Carbs | 43.02g | 11% | |
| Sugars | 21.33g | 68% | |
| Dietary Fiber | 1.3g | 4% | |
| Protein | 7.33g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 2% | |
| Calcium | 86.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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