Ingredients
Lemon Sugar:
½ cup granulated sugar
2 teaspoons lemon zest freshly grated
Dry Ingredients:
2 cups all-purpose flour 284 grams
2¼ teaspoons baking powder
½ teaspoon salt
Wet Ingredients:
2 eggs
¼ cup vegetable oil
⅓ cup milk
1 cup ricotta cheese
½ teaspoon vanilla extract
Instructions
To Make the Lemon Sugar:
Place the granulated sugar and the zest in a small bowl.
Rub together using your fingertips for a few minutes.
Set aside 1 tablespoon of lemon sugar. (This will be used to sprinkle over the muffins before they are baked.)
To Make the Muffins:
Preheat the oven to 375℉. Position rack to middle.
Grease or line a 12-cup muffin pan with paper liners.
Combine the dry ingredients in a large mixing bowl (flour, baking powder, salt and lemon sugar) together and set aside.
In a medium bowl, whisk together the wet ingredients.
Add the wet mixture to the dry ingredients and stir just until moistened. Batter is thick.
Fill the muffin tins two-thirds full.
Sprinkle reserved lemon sugar over the tops.
Bake for 18-22 minutes or until top bounces back when lightly touched.
Remove from heat. Lift out the muffins and transfer to a wire rack to cool off.
Lynn's Cookbook 