Lemon Ricotta Muffin Recipe | Saputo Cheese

Name: Lemon Ricotta Muffin Recipe | Saputo Cheese
Ingredients: 125 mL (½ cup) of Saputo Ricotta di Campagna; 50 g (¼ cup) of granulated sugar; 60 mL (¼ cup) of pistachios, chopped; 60 mL (¼ cup) of rolled oats; 80 mL (1/3 cup) of brown sugar; 2.5 mL (½ tsp) of cinnamon; 60 g (½ cup) of all-purpose flour; 65 mL (¼ cup) of unsalted butter, cold and cubed; 177 mL (3/4 cup) of unsalted butter, melted; 360 g (3 cups) of all-purpose flour; 15 mL (1 tbsp) of baking powder; 2.5 mL (½ tsp) of baking soda; 2.5 mL (½ tsp) of salt; 250 g (1 ¼ cup) of granulated sugar; 240 mL (1 cup) of Saputo Ricotta di Campagna; 125 mL (½ cup) of milk; 125 mL (½ cup) of lemon juice; 2 large eggs, at room temperature; Zest of one lemon; 2 pears, diced into ½ inch cubes

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Try making this delicious lemon ricotta muffin recipe using Saputo cheese. Discover this delicious recipe and more at Saputo.ca.

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Ingredients

125 mL (½ cup)  of <a href="~/link.aspx?_id=40EC7510C6114CC89CE3C92BB733886E&_z=z">Saputo Ricotta di Campagna
50 g (¼ cup) of granulated sugar
60 mL (¼ cup) of pistachios, chopped
60 mL (¼ cup) of rolled oats
80 mL (1/3 cup) of brown sugar
2.5 mL (½ tsp) of cinnamon
60 g (½ cup) of all-purpose flour
65 mL (¼ cup) of unsalted butter, cold and cubed
177 mL (3/4 cup) of unsalted butter, melted
360 g (3 cups) of all-purpose flour
15 mL (1 tbsp) of baking powder
2.5 mL (½ tsp) of baking soda
2.5 mL (½ tsp) of salt
250 g (1 ¼ cup) of granulated sugar
240 mL (1 cup) of <a href="~/link.aspx?_id=40EC7510C6114CC89CE3C92BB733886E&_z=z">Saputo Ricotta di Campagna
125 mL (½ cup) of milk
125 mL (½ cup) of lemon juice
2 large eggs, at room temperature
Zest of one lemon
2 pears, diced into ½ inch cubes