Lemon Ricotta Muffin Recipe | Saputo Cheese

Ingredients

• 125 mL (½ cup)  of Saputo Traditional Ricotta
• 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 1/2 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 1/2 mL (½ tsp) of baking soda
• 2 1/2 mL (½ tsp) of salt
• 250 g (1 ¼ cup) of granulated sugar
• 240 mL (1 cup) of Saputo Traditional Ricotta
• 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