1.27.2012

Almond Lemon Ricotta Cheese Muffins - Gluten-Free



Y.A.M

Yet. Another. Muffin.

What can I say? I love muffins. They are comfort food to me. So the more choices the merrier!

These muffins really are as good as they look. Originally based on this one from the Food Network, I found many variations online. I looked at a bunch and picked up ideas to blend into yet another variation - Gluten free and reduced sugar. And of course, using Ricotta Cheese ups the protein, which is a great addition to any muffin. And who knew adding Ricotta cheese fluffs up a muffin, creating a texture similar to a gluten-full muffin? I surely will start experimenting with Ricotta cheese in more of my baking.

Gluten-free Lemon Almond Ricotta Muffins

Ingredients:

  • 1 cup Gluten-free flour blend (or your favorite GF blend)
  • 1 cup Almond Meal/flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 scant tsp Xanthan Gum
  • 1/2 tsp Salt
  • 1/2 cup Sugar (you can replace half the sugar with Erythritol or Splenda)
  • 1/2 cup butter (1 stick)
  • 1 Tbs lemon zest (this gives a strong lemon flavor; use less for a more subtle lemon flavor)
  • 1 large egg
  • 1 cup Ricotta cheese (I used reduced fat)
  • 1 tsp Almond extract(use a little more for a more intense almond flavor)
  • 1 Tbs fresh lemon juice
  • 1/4 cup milk
  • sliced almonds, not toasted

Directions:

Preheat the oven to 350 degrees. Line 12 muffin tins with paper liners.

  1. Whisk flour, almond meal, baking powder, baking soda, and salt in a bowl and set aside. Set aside.
  2. Using an electric mixer, cream the butter. Add sugar and lemon zest and mix until blended well.
  3. Add the Ricotta and blend.
  4. Add the egg, lemon juice, and almond extract.
  5. Add the dry ingredients and mix until fully incorporated.
  6. Slowly add the milk and mix until just blended. The batter will be thick.
  7. Fill muffin tins pretty full (an ice cream scoop is great for this).
  8. Sprinkle the sliced almonds over the tops, and press them into the batter lightly.
  9. Bake for approximately 20 - 25 minutes or until toothpick comes out clean.
  10. Remove muffins from tins to cooling rack.


These freeze very well in an airtight freezer bag - just be sure you get all the air out. I take them out of the freezer and pop them into the microwave for about 15 seconds. They still taste fresh baked!

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