Lemon Ricotta Muffins
Ingredients
-
2
cups
gluten-free flour
-
2
tsp
baking powder
-
½
tsp
salt
-
2
large
eggs
-
1
cup
coconut sugar
-
¾
cup
ricotta cheese
-
¼
cup
whole milk
-
⅓
cup
melted butter
-
1
tbsp
lemon juice
-
1
medium
lemon zest
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and grease a muffin pan.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, mix together the eggs, coconut sugar, ricotta, milk, melted butter, lemon juice, lemon zest, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Transfer the batter to the prepared muffin pan.
- Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
197
Total fat
9g
Total carbohydrates
27g
Total protein
5g
Sodium
194mg
Cholesterol
49mg
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