LIME RICOTTA MUFFINS

Lemon juice and rind can be substituted for the lime , a bundt pan or 23 cm round pan can be used to make a ricotta cake . Preheat your oven to 180 deg C , grease and sprinkle with fine polenta your cake pan or muffin tray . In the bowl of your mixer cream together 170 gm of butter / marg ( room temp )with 1 and 1/2 cups of raw castor sugar until well combined . Add 470 gm of ricotta ( room temp )and mix for 5 minutes or until light and fluffy . Now add 3 eggs ( one at a time each lightly beaten ), followed by the finely chopped zest and juice of 1 lime along with 1 tsp of vanilla extract . Add 1 and 1/2 cups of plain flour mixed 1/2 tsp of salt and 1/2 tsp of bi carb of soda . Pour the batter in to the prepared pan , bake for 50 minutes if using a cake pan or bake for 25 minutes or until a skewer inserted in the cake / muffins comes out clean . Cool in the pan for 10 minutes before removing and cooling on a wire rack . When cool, dust with icing sugar .