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1
Preheat oven to 350F (180C).
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2
Gently wash, hull, and cut strawberries into quarters.
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3
Arrange berries on a cooling rack over a baking sheet.
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4
Bake until strawberries are partially dried, 40 to 50 minutes.
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5
Set aside and let cool.
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6
Increase oven to 400F (200C).
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7
Brush a 12 muffin tin with melted butter or coat with cooking spray, or line with papper-liners.
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8
Set aside.
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9
In a medium bowl, stir together ricotta, eggs, vanilla and butter until well blended.
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10
In a large bowl, rub together sugar and lime zest with your finger tips until sugar is moist.
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11
Stir in flour, baking powder, salt, and baking soda.
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12
Gently and quickly, use a spatula to fold ricotta mixture into dry ingredients until just moist and incorporated.
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13
Do not over mix the batter.
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14
The batter will be thick and heavy.
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15
Stir in strawberries and divide batter evenly among prepared muffin tins.
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16
Bake until tops of muffins are golden and springy when you gently touch it, about 25 minutes.
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17
Cool in the tin on a wire rack for 10 to 15 minutes.
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18
Transfer the muffins onto the wire rack.
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19
Serve warm or at room temperature.
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20
Store at an air-tight container or can be frozen well.
