Almond Poppy Seed Ricotta Muffins with Orange Glaze

From: Jenn@eatcakefordinner

1/2 c. unsalted butter, room temp.

1 c. sugar

1 c. ricotta cheese

1 egg

1 1/2 tsp. almond extract

1 1/2 tsp. vanilla extract

2 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

2 Tbl. poppy seeds

Orange Glaze

1 c. powdered sugar

1/2 - 3/4 tsp. orange bakery emulsion (or orange zest)

1 Tbl. milk (or orange juice)

Preheat oven to 350 degrees. Line a muffin tin with paper liners and lightly spray with cooking spray. Cream together butter and sugar until light and fluffy. Mix in the ricotta and then the egg, almond extract and vanilla extract. Add the flour, salt, baking soda, baking powder and poppy seeds. Mix until just combined. Divide batter between muffin cups, filling about 3/4 full. Bake for 23-24 minutes or until toothpick comes out clean. Cool completely and top with orange glaze. Makes 15-16 muffins.

Orange Glaze: Mix together all ingredients until smooth and creamy. If glaze is too thick, add a tiny bit more milk until desired consistency is reached. Drizzle over muffins.