This recipe made 11 muffins-I scooped mine larger, but you could get 12 with a smaller scoop.
Heat oven to 375°
Line cupcake pan with cupcake papers
1 ¾ C flour
1 C sugar (add more or less depending on if you want them as a breakfast item, or as a side to lunch or dinner)
1 T baking powder
¼ t baking soda
1 t salt
¾ C ricotta (I use whole milk ricotta)
1/3 C lemon juice
¼ C olive oil (use lemon pressed olive oil if you have it for an added boost of flavor)
Zest of one lemon
1 egg
1 t vanilla
½ t lemon extract
¼ C finely chopped mint
¼ C sanding sugar (I like to use large granule sugar, however if you don’t have it, good old regular sugar will do).
In a medium bowl, combine the dry ingredients.
Make a well in the dry ingredients and add everything up until the mint. Stir to combine well. Fold in the chopped mint.
Spoon the batter (I like using a 4 oz. ice cream scoop) into the prepared muffin tin. Sprinkle the tops with sugar and bake 15-20 minutes or until the muffins spring back slightly when touched. They don’t get very brown so it’s easy to think they are underdone.
Makes 11-12 (depending on how you scoop them) muffins.
