Gluten-Free Prairie Lemon Almond Ricotta Muffins
Author: Gluten-Free Prairie
Recipe type: Muffin
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.
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
- Preheat oven to 350 degrees F.
- Line 12 muffin cups (or 24 mini-muffin cups) with liners
- In a medium bowl, whisk together flour, psyllium husk, baking soda, baking powder and salt
- Using electric mixer, beat butter, sugar and lemon zest on medium high until light and fluffy
- Add ricotta and mix until well blended
- Beat in egg, lemon juice, almond & lemon extract.
- On low speed, blend in dry ingredients just until all is integrated
- Fill each cup about ½. (tip: don't overfill! Overfilling causes collapse)
- Sprinkle each cup with sugar and almonds
- Bake about 20-25 min (15 for minis) until top is golden brown
- Cool completely (tip: important to set the center - or the tops will fall off)
- Tip: for mini muffins - fill each mini ½ full - bake 325 - 14 min
