Low Calorie Lemon-Ricotta Muffins
- Number of Servings: 12
Ingredients
2 cups all purpose flour2 tablespoons plus 2 teaspoons sugar (and an additional tablespoon for sprinkling on top, if you desire; many people also liked them with slivered almonds – instead of the sugar – placed on top of the batter prior to baking.)2 1/2 teaspoons baking powder1/2 teaspoon salt1 cup fat free ricotta cheese1/3 cup skim milk1/4 cup unsweetened applesauce2 large eggs1 tablespoon freshly grated lemon peel (more, if you would like them really lemony)juice from one lemon1 teaspoon pure vanilla extract
reheat the oven to 375 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick spray (or line with paper baking liners).
In a large bowl, stir together the flours, sugar, baking powder and salt. In a separate bowl, mix together the ricotta, milk, applesauce, eggs, lemon juice, lemon peel, and vanilla; whisk well until blended.
Make a well in the center of the flour mixture and pour in the wet ingredients; stir until just moistened (the batter will have lumps – resist the urge to over-mix!! When you overmix ANY reduced fat baked goods, they will come out “tough”).
Divide the batter evenly between the prepared muffin cups. Sprinkle the remaining tablespoon sugar over muffins, or lightly press in the slivered almonds. Bake for 20 to 25 minutes (or until a toothpick inserted in the center of a muffin comes out clean.) Allow to cool for 5 minutes in the pan, then remove and allow to cool slightly longer out of the pan before serving.
Makes 6 jumbo (or 12 standard) muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user SOTYPICAL.
In a large bowl, stir together the flours, sugar, baking powder and salt. In a separate bowl, mix together the ricotta, milk, applesauce, eggs, lemon juice, lemon peel, and vanilla; whisk well until blended.
Make a well in the center of the flour mixture and pour in the wet ingredients; stir until just moistened (the batter will have lumps – resist the urge to over-mix!! When you overmix ANY reduced fat baked goods, they will come out “tough”).
Divide the batter evenly between the prepared muffin cups. Sprinkle the remaining tablespoon sugar over muffins, or lightly press in the slivered almonds. Bake for 20 to 25 minutes (or until a toothpick inserted in the center of a muffin comes out clean.) Allow to cool for 5 minutes in the pan, then remove and allow to cool slightly longer out of the pan before serving.
Makes 6 jumbo (or 12 standard) muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user SOTYPICAL.
Nutritional Info Amount Per Serving
- Calories: 96.3
- Total Fat: 2.6 g
- Cholesterol: 41.9 mg
- Sodium: 142.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.4 g
- Protein: 4.7 g
Member Reviews
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AZSUZANNE
I didn't have lemon zest and I added some ginger. I think the lemon zest must make a big difference. I was careful not to overmix them but mine turned out very bland and heavy, and it was difficult to get them out of the paper liners. I don't think I would make these again. - 5/25/10
Reply from SOTYPICAL (5/25/10)
Heh, if I remember correctly mine turned out like that too. I had only posted this to enter in to my sparkpeople. I think it's the apple sauce, I have never had any luck baking with apple sauce. I remember mine were good with berry jam though! And I have never made them again since.