- flour - 2 cups
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- soda - 1/8 teaspoons
- sugar - 1/2 cup
- lemon peel - 1 st. a spoon
- Ricotta cheese - 1 cup
- large eggs - 2 pieces
- buttermilk - 1 cup
- vanilla extract - 1 st. a spoon
- lemon juice - 1 st. a spoon
- unsalted butter - 4 items. spoons
- strawberries - 1 1/2 cups
1. Preheat the oven to 175 degrees. Sprinkle a muffin shape with 12 oil compartments in a spray or lined with paper liners for cupcakes. Melt and cool the butter. Peel the strawberries and cut them into slices. 2. In a large bowl, mix flour, baking powder, salt and soda. In a medium bowl, grind the lemon zest and sugar. Beat with eggs, ricotta cheese, buttermilk, vanilla extract, lemon juice and melted butter. 3. Pour the egg mixture into the dry ingredients and mix until a uniform consistency is obtained. Add the cut strawberries and gently mix until the berries are evenly distributed throughout the test. 4. Divide the dough evenly between the 12 compartments of the muffin mold. Bake until the toothpick inserted in the center of the muffins, will not go out clean, for about 18-22 minutes. Take the form from the oven and put it on a counter, let it cool down slightly for about 5 minutes. Then remove the muffins from the mold with a knife and allow to cool completely.
Servings: 12