I some Meyer lemons and a carton of ricotta and want to make a bundt. I found some muffin recipes. I'm thinking I can just pour the whole recipe into a bundt and bake it for an hour at 350 degrees. Which one looks like it will have the best outcome?

Nonna's Lemon Ricotta Biscuits (muffins)

from Giada de Laurentiis

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 muffins

1.5 cups plain flour

1/2 cup ground almonds (or extra 1/2 cup flour)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 1 teaspoon sugar or more as needed for sprinkling

1/2 cup (1 stick / 115 grams) unsalted butter, room temperature

1 tablespoon finely grated lemon zest (from 2 lemons)

1 cup whole-milk ricotta cheese

1 large egg

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract

1/3 cup thinly sliced almonds (optional)

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F/ 175 degrees C.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. 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).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

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RICOTTA-LEMON MUFFINS (Mollie Katzen)

Preparation time: 10 minutes to prepare; 20 to 25 minutes to bake

Yield: About a dozen 2 1/2-inch muffins

Click here for print-friendly version

PROTEIN NOTE: To make these even higher in protein, you can substitute a good-tasting protein powder for 1/2 cup of the flour.

FLOUR NOTE: This recipe calls for part unbleached white flour and part whole wheat pastry flour, which is a very light, finely-milled whole wheat flour. If you can't find it, use all white flour.

Oil, butter, or oil-spray for the pans

1 cup ricotta cheese

1 egg

1/2 cup milk

4 tablespoons melted butter

1 tablespoon minced lemon zest (heaping measure)

2 teaspoons vanilla extract

1 tablespoon lemon juice

5 to 6 tablespoons sugar

1 cup unbleached white flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

3/4 teaspoon salt

1. Preheat oven to 375F oven. Lightly oil, butter, or oil-spray 12 2-inch muffin cups.
   
2. In a medium-sized bowl, combine the ricotta, egg, milk, melted butter, vanilla extract, lemon zest and juice, and sugar, and beat together until well-blended.
   
3. In a second medium-sized bowl, sift together the flour, baking powder, and salt. Make a well in the center, and pour in the wet mixture. Mix from the bottom of the bowl with just a few strokes until thoroughly combined. (Don't overmix.)
   
4. Use a 1/3-cup measure with a handle two soup spoons scoop batter from the bowl into the prepared muffin cups. The cups should each be about 3/4-full.
   
5. Bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean when inserted all the way into the center of a muffin in the middle of the pan.
   
6. Remove from the oven, and cool in the pan for 10 minutes before removing. Eat the muffins hot, warm or at room temperature.
   
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Lemon Ricotta Muffins (Rosa's Yummy YumsÂa food focused blog)

Ingredients:

2 Cups (300g) All-purpose flour (plain white flour)

1/2 Cup (110g) Castor sugar + 2 Tbs

2 1/2 Tsp Baking powder

1/2 Tsp Salt

1 Cup (250g) Ricotta cheese

1/3 Cup (84ml) Milk

6 Tbs (90ml) Unsalted butter, melted

2 Eggs (~50g)

2 Tsp Freshly grated lemon peel

Method:

1. Preheat oven to 200°C (400°F).

2. Grease twelve 2 ½" by 1 ¼" muffin-pan cups or line with paper baking liners.

3. In large bowl, stir together flour, ½ cup sugar, baking powder and salt.

4. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel.

5. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.

6. Spoon batter into prepared muffin-pan cups.

7. Sprinkle remaining 2 tablespoons sugar over muffins.

8. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean.

9. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.

Remarks:

To mix the fllour with the liquid mixture I used a fork.

The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!

Serving Suggestions:

Those muffins are delicious when served for breakfast with butter and/or lemon curd (see recipe).