Lemon Ricotta Muffins

Ingredients:

• 2 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp salt
• 1 cup plus 1 teaspoon sugar or more for sprinkling
• 1/2 cup (110 g) unsalted butter, room temperature
• 1 tbsp finely grated lemon zest (from 2 lemons)
• 1 tbsp. ricotta cheese
• 1 large egg
• 1 tbsp fresh lemon juice
• 1/2 tsp almond extract
• 1/3 cup almond petals

Preparation:

1. Line a muffin tin with 12 paper cupcake liners. Preheat oven to 180C.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat 1 cup of sugar, butter, and lemon zest with an electric mixer until fluffy. Add the ricotta and beat until combined. Add the egg, lemon juice, and almond extract. Add the dry ingredients and mix until smooth (the batter should be thick and fluffy).
3. Divide the batter among the molds. Sprinkle with almonds and the remaining 1 teaspoon of sugar. Bake. mini cupcakes Bake until light golden brown, about 20 minutes. Cool slightly. Serve the muffins warm or at room temperature.