Lemon Ricotta Muffins

Lemon Ricotta Muffins

Makes 9 servings
Serving Size: 1 Muffin
Each Serving Contains: 0 proteins, 1 carbohydrate, 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 tsp baking powder
• 1/4 tsp salt
• 3/4 cup whole milk ricotta cheese
• 1/4 cup raw honey
• 1/2 cup water
• 1/4 cup olive oil (use lemon olive oil for extra lemon flavor)
• 1 1/2 Tbsp grated lemon rind
• 2 Tbsp fresh lemon juice
• 1 large egg, lightly beaten
• Organic olive oil or coconut oil cooking spray
• 1 Tbsp turbinado / raw sugar

Directions:

1. Preheat oven to 375°F.
2. Weigh or lightly spoon flour into dry measuring cups and level with a knife.
3. In a bowl, combine flour, oats, 1/3 cup raw or coconut sugar, baking powder and salt. Make a well in the center.
4. In a separate bowl, combine ricotta cheese, honey, water, olive or lemon olive oil, grated lemon rind, lemon juice and egg. Add to flour mixture, stirring just until moist.
5. Place 9 muffin-cup liners in the muffin cups and coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado / raw sugar over batter. Bake at 375°F 16 minutes, or until a toothpick inserted into the center comes out clean. Cool 5 minutes in pan on a wire rack.

Tip:
Add your favorite chopped, raw nuts to the batter or as a topping.