Small Cream Cheese Muffins

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Small Cream Cheese Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
24
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)
To decorate
1 ripe Pear
lemon juice
powdered sugar
How healthy are the main ingredients?
Ricotta cheesesaltlemoneggPear

Preparation steps

1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 hole mini muffin tins.
2.
Sift together the flour, salt, baking powder and bicarbonate of soda and set aside.
3.
Beat together the sugar, butter and lemon zest in a mixing bowl until light and fluffy.
4.
Add the eggs one at a time, beating well after each egg.
5.
Add 1/3 of the flour mixture, followed by 1/2 of the ricotta; continue adding flour and ricotta until used, ending with flour.
6.
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.
7.
Peel the pears and using a vegetable peeler, pare thin ribbons from the pears.
8.
Sprinkle lightly with lemon juice and arrange on the cakes.
9.
Sift a little icing sugar over the top.