Description
These savory ricotta muffins with fresh basil and lemon are great for breakfast, brunch, lunch or dinner! They’re perfect alongside a bowl of soup or served up with some scrambled eggs and bacon.
Scale
Ingredients
- 1 egg, lightly beaten
- 4 tablespoons unsalted butter, melted
- 3/4 cup 2% milk
- 4 ounces ricotta cheese
- 2 tablespoons chopped fresh basil
- Lemon zest from one lemon
- Juice from 1/2 a lemon
- 1 and 1/2 cups of flour
- 1/2 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.
- In a large bowl combine the egg with the melted butter. Add the milk, cheese, basil, lemon zest, and lemon juice and stir until combined.
- In a medium bowl, sift (or stir using a whisk) the flour, baking powder, sugar, and salt together. Add the dry ingredients to the wet ones and stir until just combined.
- Spoon the batter evenly into 9 muffin holes. Pour a couple tablespoons of water into the empty holes. Bake at 375 degrees for 25-30 minutes, or until a toothpick comes out clean. Let the muffins cool for a few minutes in the pan before transferring to a wire rack.
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Sugar: 1.7g
- Sodium: 289.7mg
- Fat: 7.9g
- Carbohydrates: 19g
- Fiber: 0.6g
- Protein: 5g
Keywords: savory muffins