Adapted from Nonna's Lemon Ricotta Biscuits
Rating: 9 out of 10
INGREDIENTS: 1-1/2 cups unbleached all-purpose flour
1/2 cup low-protein flour (I used White Lily all-purpose, but cake flour will do)
1/2 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup dried sweetened cranberries
1/2 cup toasted, chopped walnuts or pecans
1 stick unsalted butter, melted and partially cooled
1 cup sugar
1 Tbsp. finely grated lemon zest
1 tsp. finely grated orange zest
1 large egg
1 cup whole-milk ricotta
2 Tbsp. lemon juice, divided use
1/4 cup confectioner's (10X) sugar
Heat oven to 425 F. Grease 3 (12-cup) mini-muffin tins or line with paper liners.
In medium bowl, whisk together flours, salt, baking powder, baking soda, cranberries and nuts.
In large bowl, whisk together butter, sugar, and zests tilll smooth. Whisk in the egg and beat till smooth again. Whisk in ricotta and 1 Tbsp. lemon juice and beat till smooth. With spatula or spoon, stir in the dry ingredients, just till barely combined, leaving lumps, if any. Spoon into muffin cups, using about 1 Tbsp. for each. Place pans in oven and immediately reduce heat to 350F. Bake about 14 minutes, or till a toothpick inserted in center returns with just a few crumbs. Turn out onto wire rack to cool.
In the meantime, in small bowl, whisk together confectioner's sugar and remaining 1 Tbsp. lemon juice. Brush over tops of warm muffins and allow to set (about 1 hour) before serving or freezing. Yield: 36 mini-muffins
NOTE: For a standard-sized muffin, you will use about 1/4 cup batter. So you can assume 9 standard-sized muffins from this recipe, if you choose to make those instead of minis.