SABRINA’S RICOTTA AND ALMOND MUFFINS
- Dry ingredients:
- 120 g cakeflour
- 80 g sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon bicarbonate
- 2 teaspoons baking powder
- rind of one lemon
- Wet ingredients:
- 125 g ricotta cheese
- 2 eggs
- 40 ml oil
- 3 tablespoons milk
- flaked almonds for sprinkling on top
Mix all dry ingredients.
Separately mix wet ingredients, then add together and mix thoroughly.
Place in cup holders, sprinkle with flaked almonds.
Bake at 160/170 ºC for 25 min.
Recipe and photo: Sabrina Merli
Category:
