Lemony Ricotta Muffins
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Lemony Ricotta Muffins calories by ingredient
Introduction
Capped with a Limoncello-spiked glaze!Moist from homemade ricotta, zingy from the zest of four Meyer lemons (and 1/4 cup of their juice!) and even on the border of nutritious with spelt and quinoa flour, these muffins are a great mid-morning snack that can be fancied up with a swirl of frosting for dessert!
Inspired by http://www.healthyfoodforliving.com/meyer-
lemon-ricotta-muffins/ Capped with a Limoncello-spiked glaze!
Moist from homemade ricotta, zingy from the zest of four Meyer lemons (and 1/4 cup of their juice!) and even on the border of nutritious with spelt and quinoa flour, these muffins are a great mid-morning snack that can be fancied up with a swirl of frosting for dessert!
Inspired by http://www.healthyfoodforliving.com/meyer-
lemon-ricotta-muffins/
Number of Servings: 10
Ingredients
-
3/4 cup full-fat ricotta cheese (I used homemade: http://www.yummysmells.ca/2012/05/richer-ricotta.html)
1/2 cup sugar
2/3 cup low fat milk
1/4 cup canola oil
grated Meyer lemon zest from about 4 medium-sized lemons
1/4 cup meyer lemon juice
1 large egg
1 1/2 cups spelt flour
1/4 cup quinoa flour (or more spelt)
2 1/2 tsp baking powder
1/4 tsp salt
---Icing---
¼ cup icing sugar
½ - 1 tsp Limoncello
Directions
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.
---
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.