Heart Healthy Lemon Ricotta Muffins Recipe
Our fragrant lemon-ricotta muffins are made with fiber-rich whole wheat flour and olive oil for rich, tender texture. Perfect for breakfast or a bite on-the-go, these moist, citrusy muffins come in at less than 200 calories per serving.
Ingredients
Recipe yields 12 servings
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar plus 1 Tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
2 Tbsp grated lemon zest
2 Tbsp fresh lemon juice
1 large egg, lightly beaten
Helpful how to videos
Directions
Step 1
Preheat oven to 375°. Line a 12-cup muffin pan with liners and lightly coat liners with nonstick cooking spray.
Step 2
In a large bowl, combine flours, 3/4 cup of the sugar, baking powder and salt.
Step 3
In another bowl, combine ricotta, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to flour mixture, stirring just until combined.
Step 4
Divide batter among muffin cups. Sprinkle remaining 1 tablespoon sugar over batter. Bake for 22 minutes, or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
Time: 60 minutes
Servings: 12
Calories: 185
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 muffin
Per serving:
calories:185
total fat:6g
sat fat:2g
cholesterol:20mg
sodium:151mg
total carb:28g
fibers:1g
proteins:3g
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