Lemon Ricotta Muffins are delicious and healthy, and won’t put you in a sugar coma! They disappear quickly around here. Ricotta cheese adds a kick of protein that’s missing from your average muffin, olive oil provides an extra boost of omega-3 fat, and whole wheat flour provides fiber.
Isn’t it fun to check off the protein, healthy fat and fiber boxes with a muffin?
DIRECTIONS:
Coat a 12-muffin pan with avocado oil or butter, or line with silicone liners. Preheat oven to 375.
Combine in large mixing bowl:
8 ounces whole wheat pastry flour
1/2 cup sugar (I use sugar in the raw)
2 1/2 tsp. baking powder
1/4 tsp. salt
Combine in smaller bowl:
3/4 cup ricotta cheese (both part skim or whole milk work)
1/2 cup water
1/4 cup olive oil
Zest from one lemon
Juice from one lemon
1 large egg (lightly beaten)
Add ricotta mixture to flour mixture and stir until well combined. Divide batter into muffin cups and bake for 18-20 minutes or until a toothpick comes out clean. Cool for a few minutes before removing the muffins from the pan.
Watch and wait - these will be gone in no time. They freeze well too!