Lemon Ricotta Mini Muffins

By luvs2cook

Ingredients

• 1 cup AP flour
• 1 cup almond flour
• 1/2 cup sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese, drained
• 2 eggs, lightly beaten
• 1/3 cup vanilla almond milk
• 3 tbs margarine (or butter), melted
• 3 tbs unsweetened applesauce
• 2 tbs lemon zest (about 2 medium lemons)
• 1.5 tbs lemon juice (about 2 medium lemons)

Preparation

Step 1

Preheat oven to 400F. Grease 12 regular sized muffin pans or line with muffin liner. Set aside.

In a bowl, mix soy flour, almond flour, baking powder, sugar substitute and salt.

In another bowl, whisk eggs, milk, lemon zest, lemon juice, cheese and melted butter.

Pour wet ingredients into dry ingredients. Mix until just about moistened. Do not overmix or muffin will be dense.

Pour batter into prepared muffin pans. Bake for 20 -25 minutes or until light brown and springy to the touch.

Insert toothpick at center of muffin to test for doneness (toothpick must come out clean).

When done, remove from pan and cool on wire rack.