Start your day right and try these lemon muffins. Creamy and tangy flavors, definitely a party in your mouth!
INGREDIENTS
Muffins:
2/3 cup whole-milk ricotta cheese, room temperature
½ cup Sweet Best Erythritol
3 large eggs
1 teaspoon grated lemon zest
¾ teaspoon lemon extract
½ teaspoon vanilla extract
2 cups (200g) blanched Baking Essentials Almond Flour
¼ cup (28g) Baking Essentials Coconut Flour
1 tablespoon baking powder
¼ teaspoon salt
2 to 4 tablespoons water
Glaze (Optional):
¼ cup Powdered Sweet Best Erythritol
1½ tablespoons fresh lemon juice
INSTRUCTION:
Preheat the oven to 325°F and line a standard muffin pan with 12 silicone
or parchment paper liners.
Place the ricotta, Sweet Best Erythritol, eggs, lemon zest, and extracts in a
blender or food processor. Blend until smooth.
Add the almond flour, coconut flour, baking powder, and salt and blend
until smooth. Add 2 tablespoons of water and blend again. If the batter is
very thick, add 1 or 2 tablespoons more water and blend.
Divide the batter among the prepared muffin cups, filling each about
three-quarters full. Bake for 25 to 30 minutes, until the tops are firm to
the touch. Remove from the oven and let cool in the pan.
To make the glaze, if using, whisk the powdered sweetener with the
lemon juice until smooth. Drizzle over the cooled muffins.
