Gluten-Free Prairie Lemon Almond Ricotta Muffins

Gluten-Free Prairie Lemon Almond Ricotta Muffins
Recipe type: Muffin
This light little muffin is a perfect addition to your breakfast or brunch menu. Pairs perfectly with coffee and tea too.
  • 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)
  • 1 teaspoon pure almond extract
  • ⅓ cup sliced almonds
  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 and almond extract.
  7. On low speed, blend in dry ingredients just until all is integrated
  8. Fill each cup about ½. (tip: don't overfill!)
  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)

All Gluten-Free Prairie products are available  in stores throughout Montana, from our Local Montana Distributor: Quality Foods Distributing , and at Also, as many of you know, we continue to have a difficult time keeping our products on Amazon. So, we are working to renovate our on-line store to make in easier for our customers to get our products quickly – directly from us! During the renovation, you can always order directly from our warehouse:, or call: 406-282-4280.

Learn more about our GFP family and life on my Little House the Gluten-Free Prairie blog: HERE

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Thanks for stopping by today.

Deb on combine


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