Lemon Ricotta Bis-Cakes with White Chocolate Chips

1. Preheat oven to 350ºF.

2. Combine dry ingredients (flour, baking powder, baking soda, and salt) in a bowl and use a fork to combine.

3. In another bowl, using an electric mixer, beat the sugar, butter, and lemon zest until light and fluffy. Add the ricotta and cream cheese. Beat until combined. Add in the remaining ingredients (except the white chips) and beat until blended.

4. Add the dry ingredients and stir just until blended.

5. Fold in your white chips.

6. Divide batter among lined muffin cups and bake for 20 minutes.

7. Cool slightly, and serve with a pat of butter.