Lemon Ricotta Muffins

Lemon Ricotta Muffins

Makes: 9 Muffins
Serving Size: 1 Muffin
Each Serving Contains: 0 Protein, 1 Carb, 0 Vegetables, 0 Fat

Ingredients:

• 3/4 cup whole wheat flour
• 1 cup old-fashioned oats
• 1/3 cup raw or coconut sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup whole milk ricotta cheese
• 1/4 cup raw honey
• 1/2 cup water
• 1/4 cup olive oil (you can also use lemon olive oil for extra lemon flavor)
• 1 1/2 Tablespoon grated lemon rind
• 2 Tablespoon fresh lemon juice
• 1 large egg, lightly beaten
• organic olive oil or coconut oil cooking spray
• 1 Tablespoon turbinado (or raw) sugar

Directions:

1. Preheat oven to 375 degrees.
2. Weigh or lightly spoon flour into dry measuring cups: level with a knife. Combine flour and next 4 ingredients (through salt); make a well in center. Combine ricotta and next 6 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
3. Place 9 muffin-cup liners in the muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375 for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Tips: Add chopped walnuts or any other desired nuts to batter or top the muffins.