Lemon muffins and Robiola Osella

Method

Whisk the egg yolks into a cream with the sugar, liqueur and grated lemon zest. Mix the ricotta with the robiola and add it to the egg cream. Sprinkle in the flour, trying not to flatten the mixture.
Whisk the egg whites into stiff peaks and fold them into the mixture. Add the yeast and fold it gently into the mixture.
Distribute the mixture into the muffin moulds greased with butter and coated with flour, and bake in a hot oven at 180°C for about twenty minutes.