Moistest and Fluffiest Lemon Ricotta Muffins

I am so glad that the Supreme Court of India decided to hear a curative petition against Section 377. A law, which shouldn’t have existed in the first place, was upheld for 156 years. That’s a lot of years. If that isn’t pathetic, I don’t know what else is. The so-called ‘Normal People’ have been torturing the LGBTs, sometimes in the name of GOD and sometimes in the name of disease, since the beginning of TIME. In reality, it is nothing but an aggravated form of bullying and misplaced machismo. It’s time for the bullies to back off. Even after all this, if the Supreme Court’s result is not in the favor of LGBT community, it will be a huge blow to an individual’s right to privacy and the freedom to Live.
 I have always been a great advocate of ‘Your Life……..Your way!‘ (As long as it does not encroach upon someone else’s rights!) No one should be deprived of this right…. ever. I heard some one say recently that ‘The Closet is a very lonely place to stay in.’ And to think that so many people (unwillingly) choose to lead that kind of life because they think that lonely life is better than coming out and facing the wrath of the society, is heart breaking to me. No one deserves to be forced to make a choice like that. But at least it’s a hopeful and progressive start. God knows that we need a progressive outlook on things more than anything else in these desperate times.
 But you have a choice today. You can either take my word and turn on your oven to bake the fluffiest Lemon-Ricotta Muffins ever or you can ignore me and miss out on the best lemon muffins of your life. Beautiful, moist, spongy and tangy muffins glazed with crunchy sugar and lemon makes these lemon-ricotta muffins a super delectable treat.
Moistest and Fluffiest Lemon Ricotta Muffins

Prep Time: 15 minutes

Cook Time: 28 minutes

Yield: 12 Muffins

Ingredients

    For the Muffins
  • 1 1/2 cup All purpose flour
  • 3 tbsp. Lemon juice
  • 1/2 cup granulated Sugar
  • 2 1/2 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1/3 cup Oil
  • 2 large Eggs
  • 1 cup Ricotta cheese
  • zest of 1 1/2 Lemon
    • For the lemon glaze
  • Granulated Sugar
  • Lemon juice

Instructions

  1. Preheat the oven to 375F. Line the muffin pan with muffin liners.
  2. In a bowl, mix oil, ricotta, vanilla extract, sugar, lemon juice, zest and eggs.
  3. In a sieve, placed over the ricotta bowl, add flour and baking powder and sieve them together.
  4. Fold in the flour with the wet ingredients.
  5. Fill 3/4th of the liner cups with batter and bake in the oven for 25-28 minutes.
  6. Let them cool down.
  7. In a bowl, take few tablespoon sugar and add lemon juice until it is a thick paste. Spoon the glaze over the muffins and enjoy them.

Notes

Traditionally, glaze is made with powdered sugar. Although, I am not a glaze fan, I have made exception here. But I have used granulated sugar for this. It doesn't dissolve with the juice and therefore, provides this amazing crunch to the muffins which totally makes it worth its while.

If you are not making glaze (Please don't do that) then increase the sugar by 1/4 cup more. Increasing the amount of lemon juice by 2 tbsp. more is optional.

A great substitute for ricotta cheese is freshly drained (but not completely squeezed of water) cottage cheese.

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