Lemon Ricotta Muffins

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!