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Lemon Almond Ricotta Muffins with Almond Glaze
Ingredients
  • subheading: For the Muffins:
  • 1 ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ¾ cup ricotta cheese (I used part-skim)
  • 2 eggs
  • 1 stick unsalted butter (equivalent to 8 tbsp or ½ cup), melted
  • ½ tsp almond extract
  • 3 tbsp freshly squeezed lemon juice (amount from two small lemons)
  • 1 ¾ tsp grated lemon rind (from two small lemons)
  • ⅓ cup sliced almonds
  • subheading: For the Glaze:
  • ½ cup plus 2 tbsp confectioners' sugar
  • 1 tbsp milk
  • ¼ tsp almond extract
Steps
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