Ricotta lemon muffins were my try
when I was home alone last week and bored.
I wandered to the market but, oh my,
I couldn’t find the extract. Walking toward
my kitchen I thought juice could substitute –
the Internet confirmed that with advice.
Without the wheat or sugar but with fruit,
the texture and the taste were rather nice.

But I was left with more ricotta cheese.
And egg and allulose and salt as well.
I searched the web for useful recipes,
and found one I could halve. In springform shell
I baked ricotta cake of simple stuff,
that served to satisfy myself enough.