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Cranberry Lemon Ricotta Muffins
- 2 cups unbleached white flour
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon lemon zest
- 1/3 cup sugar
- 1/2 cup sour cream
- 1/2 cup ricotta cheese
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 4 tablespoons (1/2 stick) melted unsalted butter
- 2/3 to 1 cup dried cranberries
Directions:View on Lisa's Kitchen
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