Strawberry Lemon Ricotta Muffins...

Well, our move is quickly approaching. We've got our check-out date set, the movers scheduled, and hotels and flight booked.

Only about a month left to enjoy Hawaii before we leave for a most definitely cooler climate!

By the way, I'm still planning two birthday parties before we head out. Yes, you may call me certifiably crazy...... I give you my permission.

Before all of that, though, our family is headed to The Big Island on the Kona Coast. We just can't leave without getting some island hopping in. As you may know, we are leaving a year early, so we had planned to do this sometime next year.

Before we travel to The Big Island, I wanted to bake some muffins...... with lemon...... and strawberries...... some ricotta, too.

Even though they didn't rise as I would have liked, they are very tasty. To correct that I recommend increasing the baking soda in the recipe from 1/4 teaspoon, to 1/2 teaspoon. They're also a dense muffin... which I like, but if you want them lighter, only add one egg as opposed to two.

Now, I'm off to prepare for our trip. While I do that, you go ahead and whip up some of these muffins!

Strawberry Lemon Ricotta Muffins

• 2 Cups Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda*
• 1/2 Cup (1 Stick) Salted Butter, Softened
• 3/4 Cup Sugar
• 2 Whole Eggs, Room Temperature*
• 1 Cup Light Ricotta Cheese, Room Temperature
• 2 Lemons, Zested And Juiced
• 1/2 Teaspoon Pure Vanilla Extract
• 1/2 Cup Buttermilk, Room Temperature
• 1 Pint Strawberries, Rinsed And Sliced
• Garnish: White Sanding Sugar, Optional

Preheat the oven to 350 degrees (F).

In a medium bowl, combine the flour, powder, and soda. Set aside. In a large bowl, cream the butter and sugar together for 2 minutes. Add the eggs, one at a time, until just combined. Mix in the ricotta. Add the lemon zest, juice, and vanilla. Alternate the flour mixture and buttermilk, adding half of the flour mixture, all of the buttermilk, then the rest of the flour mixture. Fold in the strawberries.

Divide the batter evenly between two lined muffin pans. Add a little sanding sugar to the top of each unbaked muffin for extra sparkle and crunch. Bake for 18-20 minutes, or until a toothpick inserted into the muffins comes out clean. Makes 24 muffins.

* Up the baking soda to 1/2 teaspoon for a higher rising muffin.

* Use one egg, for a less dense muffin.

Enjoy!