Gluten-Free Prairie Lemon Almond Ricotta Muffins
 
Prep time
Total time
 
This light little muffin is a perfect addition to your breakfast or brunch menu. Pairs perfectly with coffee and tea too.
Author:
Recipe type: Muffin
Ingredients
  • 2 Cups Gluten-Free Prairie All Purpose Flour Blend
  • ½ teaspoon pure psyllium husk
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup pure cane sugar (plus 2 teaspoons for sprinkling top)
  • ½ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • Zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 cup ricotta cheese (not low-fat)
  • ½ teaspoon pure almond extract
  • ½ teaspoon lemon extract
  • ⅓ cup sliced almonds
  • ¼ cup poppyseeds (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line 12 muffin cups (or 24 mini-muffin cups) with liners
  3. In a medium bowl, whisk together flour, psyllium husk, baking soda, baking powder and salt
  4. Using electric mixer, beat butter, sugar and lemon zest on medium high until light and fluffy
  5. Add ricotta and mix until well blended
  6. Beat in egg, lemon juice, almond & lemon extract.
  7. On low speed, blend in dry ingredients just until all is integrated
  8. Fill each cup about ½. (tip: don't overfill! Overfilling causes collapse)
  9. Sprinkle each cup with sugar and almonds
  10. Bake about 20-25 min (15 for minis) until top is golden brown
  11. Cool completely (tip: important to set the center - or the tops will fall off)
  12. Tip: for mini muffins - fill each mini ½ full - bake 325 - 14 min
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-prairie-lemon-almond-ricotta-muffins/