Breakfast
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:
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
- Preheat oven to 375 degrees.
- 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.
- 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.