Categories: Breakfast, Lemons, Muffins
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated white sugar
- 1/4 cup (1/2 stick) butter, at room temperature
- 1/2 cup unsweetened applesauce
- 1 Tablespoon finely grated Meyer lemon zest (from 2 lemons)
- 1 cup lowfat ricotta cheese
- 1 large egg
- 1 1/2 Tablespoons freshly squeezed Meyer lemon juice
- 1/2 teaspoon almond extract
- 1/3 cup thinly sliced almonds
- demerara sugar (coarse sugar), optional
Directions
-
Preheat oven to 350°F. Line 12 cupcake tins with paper liners or spray with nonstick spray.
- Whisk the flours, baking powder, baking soda and salt in a medium bowl.
- Using an electric mixer, beat sugar, butter, applesauce, and zest in a large bowl until light and fluffy. Beat in ricotta, then egg, lemon juice and almond extract. Add dry ingredients and stir just until blended.
- Using an ice cream scoop, divide batter among muffin cups. Place 3 to 5 almonds on top of each muffin and then sprinkle with coarse sugar (if desired).
- Bake 18 to 20 minutes, or until muffins test done (toothpick inserted in the center comes out clean).
- Place on wire rack to cool. Once cooled, store in covered container.