Image
Ricotta Muffins with Lemon Spread
15 min Prep Time
20 min Cook Time
35 min (+ yogurt straining) Total Time
12 Servings
241 Calories
34 g Carbohydrates
8 g Total Fat
9 g
Ingredients
Lemon Spread:
- 2 cups (16 ounces) plain yogurt or Greek yogurt
- 2 tablespoons honey
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
Muffins:
- 2 cups flour
- ¾ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup ricotta cheese
- ¾ cup milk
- 4 tablespoons butter, melted
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 egg, beaten
- 1 tablespoon raw sugar
Instructions
For Lemon Spread:
- Strain yogurt through coffee filter in refrigerator until ⅔ cup whey drains.
- Mix strained yogurt with honey, lemon rind and juice. Refrigerate.
For Muffins:
- Preheat oven to 375° F. Line muffin tin with sprayed liners.
- Whisk dry ingredients (flour, sugar, baking powder and salt).
- Mix ricotta, milk, butter, lemon rind/juice and egg.
- Combine wet and dry ingredients just until moist.
- Divide batter among cups; sprinkle with raw sugar.
- Bake 15-20 minutes until golden. Cool before serving.
NUTRITION FACTS
PER SERVING
Calories: 241
Protein: 9 g
Carbohydrate: 34 g
Fiber: 1 g
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 37 mg
Calcium: 37% DV
Sodium: 184 mg
Follow for more excuses to eat cheese
