 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Ingredients:
1 cup ricotta cheese |
1 egg |
1/2 cup milk |
4 tablespoons melted butter |
1 tablespoon minced lemon, zest of (, heaping) |
2 teaspoons vanilla extract |
1 tablespoon lemon juice |
6 tablespoons sugar |
1 cup unbleached flour |
1 cup whole wheat pastry flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly oil or spray 12 2-inch muffin cups.
3. In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
4. Beat until well blended.
5. In a second medium size bowl, sift together the flours, baking powder, and salt.
6. Make a well in the center and pour in the wet mixture.
7. Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
8. Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
9. Fill 3/4 full.
10. Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
11. Remove from oven and cool in pan 10 minutes.
12. Eat hot or warm or at room temperature.
13. Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
14. If you cannot find the whole wheat pastry flour, you may use all unbleached flour.
|
|