Small Cream Cheese Muffins
- For the cakes
- 2 ¼ cups all-purpose flour
- 1 pinch salt
- 1 ½ tsps Baking powder
- 1 tsp baking soda
- 1 cup caster sugar (scant)
- ½ cup unsalted butter
- 2 unwaxed lemons (finely grated zest)
- 2 eggs
- 2 tsps vanilla extract
- 1 cup Ricotta cheese (heaped)
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 hole mini muffin tins.
Sift together the flour, salt, baking powder and bicarbonate of soda and set aside.
Beat together the sugar, butter and lemon zest in a mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each egg.
Add 1/3 of the flour mixture, followed by 1/2 of the ricotta; continue adding flour and ricotta until used, ending with flour.
Spoon into the tins and bake for 15-20 minutes. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Peel the pears and using a vegetable peeler, pare thin ribbons from the pears.
Sprinkle lightly with lemon juice and arrange on the cakes.
Sift a little icing sugar over the top.