Lemon Ricotta Muffins

Directions

1. Line 12 muffin cups with paper liners. Preheat oven to 350 degrees Fahrenheit.

2. Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend.

3. In a large bowl, using an electric mixer, beat sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in the ricotta cheese and milk. Beat in the egg, lemon juice and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

4. Divide the batter among the prepared muffin cups. Sprinkle the almonds and some sugar over muffins. Bake until the muffins are just pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.