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seeking extra-lemony lemon ricotta muffins

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seeking extra-lemony lemon ricotta muffins

foxy fairy | Apr 17, 2009 04:14 PM

Yesterday I made a batch of lemon ricotta muffins that turned out delicious with a light lemon tone -- but I would like even more lemon flavor. Current recipe calls for 2 cups flour, 1/2 cup powdered sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, one cup ricotta, 1/3 cup milk, 6 Tbsp melted unsalted butter, 2 eggs, and 2 teaspoons freshly grated lemon peel.

So, to kick up the lemony factor here --
I can increase the amount of lemon peel -- to how much?
And/or can I add in some lemon juice? Would I need to adjust the amount of sugar? Decrease amount of liquid elsewhere? (take out a teaspoon of the milk

I am not familiar with tweaking baking recipes... so any advice would be appreciated.
I also added in one punnet of blueberries, so perhaps that somewhat overwhelmed the lemony nature. But I would like to keep the berries.
thanks --
*foxy*

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