Lemony Ricotta Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cup full-fat ricotta cheese (I used homemade: https://www.yummysmells.ca/2012/05/richer-ricotta.html)1/2 cup sugar 2/3 cup low fat milk1/4 cup canola oilgrated Meyer lemon zest from about 4 medium-sized lemons1/4 cup meyer lemon juice 1 large egg1 1/2 cups spelt flour1/4 cup quinoa flour (or more spelt)2 1/2 tsp baking powder1/4 tsp salt---Icing---¼ cup icing sugar½ - 1 tsp Limoncello
Preheat oven to 375°F. Line 10 cups of a muffin tin and set aside.
In a bowl, beat together the ricotta, sugar, milk, oil, lemon zest, lemon juice, and egg until smooth.
Add the dry ingredients and stir just until blended.
Spoon into the pan and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
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Icing:
Whisk together the icing sugar and Limoncello until thick but pourable. Spoon over cooled muffins and allow to set.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, beat together the ricotta, sugar, milk, oil, lemon zest, lemon juice, and egg until smooth.
Add the dry ingredients and stir just until blended.
Spoon into the pan and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
---
Icing:
Whisk together the icing sugar and Limoncello until thick but pourable. Spoon over cooled muffins and allow to set.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 250.8
- Total Fat: 12.0 g
- Cholesterol: 36.7 mg
- Sodium: 115.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.5 g
- Protein: 5.8 g
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