Ricotta Lime Muffins with Blueberry Lavender Jelly

recipe from “Easy Elegance from Fabulous Fairholme” by Sylvia Main
(makes 8 large muffins)

1 cup all-purpose flour
2 teaspoons baking powder
1/3 cup butter, softened
½ cup sugar
1 cup ricotta
2 limes (zest and juice)
2 eggs, lightly beaten

Preheat oven to 350degF.  Grease muffin tin or line tins with 4- x 4-inch parchment paper squares.

In a bowl, sift together flour and baking powder.

In another bowl, cream together butter and sugar.  Add ricotta and zest and juice of 2 limes.  Stir in beaten eggs.  Fold wet ingredients into flour mixture.

Fill the muffin tins with the muffin batter and bake for 20-25 minutes.

For the glaze, whisk together the zest and juice of 1 lime and the sugar.  While muffins are still warm drizzle with the glaze.

Delicious topped with crème fraiche and a generous dollop of Artisan Edibles Blueberry Lavender Jelly!