This post made me smile because I have a lot of bakeware too. Cookie sheets and muffin pans go into a 12" wide base cab along with cutting boards: Most of my bakeware goes into the 36" wide base cab with pullouts at the far left side of this photo: And my serveware (including square/rectangular baking pans, lasagna pans, etc) goes into the cabinets above and below the MW: Also FWIW, I put in a baking center at the end of the island closest to the range (it doesn't really show in these pix) -- it's just a base cab lowered 4" to provide a comfortable height for rolling out dough and such. It's wonderful for a hardcore baker!

I've made these. Perhaps they are what you seek. The lemon is subtle, there are ground almonds and almond extract as well as ricotta. And I probably posted it on a ricotta thread. Nonna's Lemon Ricotta Biscuits (muffins) from Giada de Laurentiis Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 muffins 1 1/2 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.

Jude, There are cute little mini loaf pans on the market also. I can get 6 mini loaves out of one large banana bread recipe. Here is a muffin recipe that tastes like pound cake to me! Sour Cream Muffins 2 eggs, beaten 1 cup sugar or less 1/2cup vegetable oil 1/2t vanilla 1/4t grated nutmeg 2 cups self-rising flour 1 cup sour cream 1 cup fresh blueberries, optional Mix egg, sugar, oil, vanilla, nutmeg. Stir flour into wet alternately with sour cream. Fold in blueberries. Put into 12 greased muffin cups or paper lined cups. Bake at 400 F for 15-20 minutes. Makes 12 muffins. When I make these w/o the blueberries, I brush the still warm from the oven muffins with melted butter and sprinkle the tops heavily with cinnamon sugar. Yummm.... Teresa

Here is another might like, I sure do. These freeze well, in fact I store them in the freezer right after baking and then pull one out and nuke it when I want one. Oat Bran Morning Muffins (Very good and very good for you.) 2 1/2 cups oat bran 1/2 cup packed light brown sugar 1/3 cup canola oil (or extra-light olive oil) 2 cups buttermilk 1 cup dried blueberries or cranberries 2 medium apples (Gala); peel & chopped small 2 large eggs; beaten 1 1/2 cups white whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon salt Preheat oven to 375° and position rack in the center of the oven. Grease or place muffin liners in 18 standard size muffins cups. In a large bowl, combine the oat bran and the brown sugar; stir in the oil and buttermilk until evenly moistened. Add the dried fruit and chopped apples. Let stand at room temperature for 20 minutes. After the 20 minutes, add the eggs. Combine the remaining ingredients and add to the buttermilk mixture using a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes. Spoon the batter into the prepared muffin cups level with the tops. Bake for 20 to 25 minutes until tops are dry and springy (tooth pick test comes out clean)...don't over bake! Let them rest in the pan for 5 minutes before removing to rack to cool. Store in an air tight container. They freeze well. *Recipe from Beth Hensperger, Author of the Bread Bible and The Pleasure of Whole-grain breadsÂmy minor changes are as written above. Marilyn