Lemon Ricotta Muffins
MAKES: serving
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
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.