LEMON RICOTTA BLENDER MUFFINS

LEMON RICOTTA BLENDER MUFFINS

BY Carolyn Ketchum

INGREDIENTS:

LEMON MUFFINS

¾ cup whole milk ricotta
3 large eggs
3 tbsp fresh lemon juice
2 tsp freshly grated lemon zest
½ tsp lemon extract
3 cups almond flour
½ cup Swerve Granular
2 tsp baking powder
¼ tsp salt

NUTRITIONAL FACTS:

Calories: 200
Protein: 8g
Total Fat: 15g
Carbohydrates: 14g
Dietary Fiber: 3g
Sugars: 2g
Cholesterol: 55mg
Sodium: 14mg

DIRECTIONS:

LEMON MUFFINS

Step 1

Preheat oven to 325F and line a muffin pan with 12 parchment or silicone liners.

Step 2

In a blender, combine the ricotta, eggs, lemon juice, lemon zest, and lemon extract. Blend on high for about 30 seconds, until well combined.

Step 3

Add the almond flour, Swerve, baking powder, and salt. Blend again until smooth. If the mixture is very thick (i.e. too thick to blend properly), add a tbsp or two of water and blend again.

Step 4

Scoop out into prepared muffin cups and bake 25 to 30 minutes, until golden brown and firm to the touch.

Makes 12 muffins.