Lemon and ricotta mini-muffins

Ingredients

• 200 g. flour 
• 150 g.sugar 
• 150 g.fresh ricotta 
• 120 g. butter 
• 1 egg 
• 1 organic lemon 
• half a teaspoon of baking powder 
• essence of bitter almond 

Beat the egg with the sugar, without stopping add the ricotta, the melted butter, lemon juice and grated rind, a few drops of almond essence and then the  flour sifted with the baking powder. When the mixture is smooth, fill 12 fluted paper cases for 3 quarters and put them into the oven at 200° for 15 minutes or until the cakes have risen and are brown. Leave them to cool down.

Decoration 

• 200 g.sugar 
• 1 organic lemon 

Cut the skin of the lemon into stripes. Prepare a syrup with 200 g. of water and 200 g. of sugar, bring it to the boil and add the lemon skins. 

Cook the mixture softly for 15 minutes, drain the skins and decorate the muffins.

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