Ricotta-lemon Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup ricotta cheese
• 1 egg
• 1/2 cup milk
• 4 tablespoons melted butter
• 1 tablespoon minced lemon, zest of (, heaping)
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 6 tablespoons sugar
• 1 cup unbleached flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly oil or spray 12 2-inch muffin cups.
• 3 in a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
• 4 beat until well blended.
• 5 in a second medium size bowl, sift together the flours, baking powder, and salt.
• 6 make a well in the center and pour in the wet mixture.
• 7 mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
• 8 use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
• 9 fill 3/4 full.
• 10 bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
• 11 remove from oven and cool in pan 10 minutes.
• 12 eat hot or warm or at room temperature.
• 13 note:to make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
• 14 if you cannot find the whole wheat pastry flour, you may use all unbleached flour.